Pu, S.; Yin, C.; Zhang, X.; Zhang, Y.; Lu, N.; Xiong, G.
The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes. Foods 2022, 11, 1644.
https://doi.org/10.3390/foods11111644
AMA Style
Pu S, Yin C, Zhang X, Zhang Y, Lu N, Xiong G.
The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes. Foods. 2022; 11(11):1644.
https://doi.org/10.3390/foods11111644
Chicago/Turabian Style
Pu, Shunchang, Cong Yin, Xingguo Zhang, Yu Zhang, Ning Lu, and Guoyuan Xiong.
2022. "The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes" Foods 11, no. 11: 1644.
https://doi.org/10.3390/foods11111644
APA Style
Pu, S., Yin, C., Zhang, X., Zhang, Y., Lu, N., & Xiong, G.
(2022). The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes. Foods, 11(11), 1644.
https://doi.org/10.3390/foods11111644