Li, S.; Lin, S.; Jiang, P.; Bao, Z.; Li, S.; Sun, N.
Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods 2022, 11, 2517.
https://doi.org/10.3390/foods11162517
AMA Style
Li S, Lin S, Jiang P, Bao Z, Li S, Sun N.
Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods. 2022; 11(16):2517.
https://doi.org/10.3390/foods11162517
Chicago/Turabian Style
Li, Shuang, Songyi Lin, Pengfei Jiang, Zhijie Bao, Sibo Li, and Na Sun.
2022. "Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels" Foods 11, no. 16: 2517.
https://doi.org/10.3390/foods11162517
APA Style
Li, S., Lin, S., Jiang, P., Bao, Z., Li, S., & Sun, N.
(2022). Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods, 11(16), 2517.
https://doi.org/10.3390/foods11162517
