Liu, R.; Wu, G.-Y.; Li, K.-Y.; Ge, Q.-F.; Wu, M.-G.; Yu, H.; Wu, S.-L.; Bao, W.-B.
Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods 2021, 10, 733.
https://doi.org/10.3390/foods10040733
AMA Style
Liu R, Wu G-Y, Li K-Y, Ge Q-F, Wu M-G, Yu H, Wu S-L, Bao W-B.
Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods. 2021; 10(4):733.
https://doi.org/10.3390/foods10040733
Chicago/Turabian Style
Liu, Rui, Guo-Yue Wu, Ke-Yue Li, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Sheng-Long Wu, and Wen-Bin Bao.
2021. "Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem" Foods 10, no. 4: 733.
https://doi.org/10.3390/foods10040733
APA Style
Liu, R., Wu, G.-Y., Li, K.-Y., Ge, Q.-F., Wu, M.-G., Yu, H., Wu, S.-L., & Bao, W.-B.
(2021). Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods, 10(4), 733.
https://doi.org/10.3390/foods10040733