Li, Q.; Yi, S.; Wang, W.; Xu, Y.; Mi, H.; Li, X.; Li, J.
Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods 2022, 11, 66.
https://doi.org/10.3390/foods11010066
AMA Style
Li Q, Yi S, Wang W, Xu Y, Mi H, Li X, Li J.
Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods. 2022; 11(1):66.
https://doi.org/10.3390/foods11010066
Chicago/Turabian Style
Li, Qiang, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li, and Jianrong Li.
2022. "Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products" Foods 11, no. 1: 66.
https://doi.org/10.3390/foods11010066
APA Style
Li, Q., Yi, S., Wang, W., Xu, Y., Mi, H., Li, X., & Li, J.
(2022). Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods, 11(1), 66.
https://doi.org/10.3390/foods11010066