Order Article Reprints

Zhang Z, Xiong Z, Walayat N, Lorenzo JM, Liu J, Nawaz A, Xiong H. Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles. Antioxidants. 2022; 11(1):32. https://doi.org/10.3390/antiox11010032

Zhang, Zhongli, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Jianhua Liu, Asad Nawaz, and Hanguo Xiong. 2022. "Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles" Antioxidants 11, no. 1: 32. https://doi.org/10.3390/antiox11010032

Zhang, Z., Xiong, Z., Walayat, N., Lorenzo, J. M., Liu, J., Nawaz, A., & Xiong, H. (2022). Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles. Antioxidants, 11(1), 32. https://doi.org/10.3390/antiox11010032