Gao, X.; Yang, S.; You, J.; Yin, T.; Xiong, S.; Liu, R.
Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods 2022, 11, 3830.
https://doi.org/10.3390/foods11233830
AMA Style
Gao X, Yang S, You J, Yin T, Xiong S, Liu R.
Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods. 2022; 11(23):3830.
https://doi.org/10.3390/foods11233830
Chicago/Turabian Style
Gao, Xia, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong, and Ru Liu.
2022. "Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl" Foods 11, no. 23: 3830.
https://doi.org/10.3390/foods11233830
APA Style
Gao, X., Yang, S., You, J., Yin, T., Xiong, S., & Liu, R.
(2022). Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods, 11(23), 3830.
https://doi.org/10.3390/foods11233830