Zhao, D.; Huang, L.; Li, H.; Ren, Y.; Cao, J.; Zhang, T.; Liu, X.
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 2022, 11, 2202.
https://doi.org/10.3390/foods11152202
AMA Style
Zhao D, Huang L, Li H, Ren Y, Cao J, Zhang T, Liu X.
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods. 2022; 11(15):2202.
https://doi.org/10.3390/foods11152202
Chicago/Turabian Style
Zhao, Di, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang, and Xinqi Liu.
2022. "Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components" Foods 11, no. 15: 2202.
https://doi.org/10.3390/foods11152202
APA Style
Zhao, D., Huang, L., Li, H., Ren, Y., Cao, J., Zhang, T., & Liu, X.
(2022). Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods, 11(15), 2202.
https://doi.org/10.3390/foods11152202