Liu, Y.; Wang, Z.; Zhang, D.; Pan, T.; Liu, H.; Shen, Q.; Hui, T.
Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck. Foods 2022, 11, 664.
https://doi.org/10.3390/foods11050664
AMA Style
Liu Y, Wang Z, Zhang D, Pan T, Liu H, Shen Q, Hui T.
Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck. Foods. 2022; 11(5):664.
https://doi.org/10.3390/foods11050664
Chicago/Turabian Style
Liu, Yanxia, Zhenyu Wang, Dequan Zhang, Teng Pan, Huan Liu, Qingwu Shen, and Teng Hui.
2022. "Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck" Foods 11, no. 5: 664.
https://doi.org/10.3390/foods11050664
APA Style
Liu, Y., Wang, Z., Zhang, D., Pan, T., Liu, H., Shen, Q., & Hui, T.
(2022). Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck. Foods, 11(5), 664.
https://doi.org/10.3390/foods11050664