Article Versions Notes

Wu Z-X, Fan Y-C, Guo C, Liu Y-X, Li D-Y, Jiang P-F, Qin L, Bai Y-H, Zhou D-Y. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods. 2022; 11(13):1947. https://doi.org/10.3390/foods11131947

Wu, Zi-Xuan, Ying-Chen Fan, Chao Guo, Yu-Xin Liu, De-Yang Li, Peng-Fei Jiang, Lei Qin, Yan-Hong Bai, and Da-Yong Zhou. 2022. "Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism" Foods 11, no. 13: 1947. https://doi.org/10.3390/foods11131947

Wu, Z.-X., Fan, Y.-C., Guo, C., Liu, Y.-X., Li, D.-Y., Jiang, P.-F., Qin, L., Bai, Y.-H., & Zhou, D.-Y. (2022). Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods, 11(13), 1947. https://doi.org/10.3390/foods11131947