Shi, Y.; Wang, H.; Zheng, Y.; Qiu, Z.; Wang, X.
Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles. Foods 2022, 11, 320.
https://doi.org/10.3390/foods11030320
AMA Style
Shi Y, Wang H, Zheng Y, Qiu Z, Wang X.
Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles. Foods. 2022; 11(3):320.
https://doi.org/10.3390/foods11030320
Chicago/Turabian Style
Shi, Yuyao, Hongli Wang, Yao Zheng, Zehui Qiu, and Xichang Wang.
2022. "Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles" Foods 11, no. 3: 320.
https://doi.org/10.3390/foods11030320
APA Style
Shi, Y., Wang, H., Zheng, Y., Qiu, Z., & Wang, X.
(2022). Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles. Foods, 11(3), 320.
https://doi.org/10.3390/foods11030320