Article Versions Notes

Lv M, Wang X, Walayat N, Zhang Z, Saleem MH, Nawaz A, Aadil RM, Ahmed S, Simirgiotis MJ, Lorenzo JM, et al. Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage. Applied Sciences. 2021; 11(24):11815. https://doi.org/10.3390/app112411815

Lv, Meiwen, Xiukang Wang, Noman Walayat, Zhongli Zhang, Muhammad Hamzah Saleem, Asad Nawaz, Rana Muhammad Aadil, Shakeel Ahmed, Mario J. Simirgiotis, José M. Lorenzo, and et al. 2021. "Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage" Applied Sciences 11, no. 24: 11815. https://doi.org/10.3390/app112411815

Lv, M., Wang, X., Walayat, N., Zhang, Z., Saleem, M. H., Nawaz, A., Aadil, R. M., Ahmed, S., Simirgiotis, M. J., Lorenzo, J. M., & Jan, B. L. (2021). Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage. Applied Sciences, 11(24), 11815. https://doi.org/10.3390/app112411815