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Zheng O, Sun Q, Dong A, Han Z, Wang Z, Wei S, Xia Q, Liu Y, Ji H, Liu S. Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel. Foods. 2022; 11(23):3807. https://doi.org/10.3390/foods11233807

Zheng, Ouyang, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, and Shucheng Liu. 2022. "Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel" Foods 11, no. 23: 3807. https://doi.org/10.3390/foods11233807

Zheng, O., Sun, Q., Dong, A., Han, Z., Wang, Z., Wei, S., Xia, Q., Liu, Y., Ji, H., & Liu, S. (2022). Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel. Foods, 11(23), 3807. https://doi.org/10.3390/foods11233807