Yang, M.; Zhang, J.; Guo, X.; Deng, X.; Kang, S.; Zhu, X.; Guo, X.
Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins. Foods 2022, 11, 804.
https://doi.org/10.3390/foods11060804
AMA Style
Yang M, Zhang J, Guo X, Deng X, Kang S, Zhu X, Guo X.
Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins. Foods. 2022; 11(6):804.
https://doi.org/10.3390/foods11060804
Chicago/Turabian Style
Yang, Mei, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu, and Xiaobing Guo.
2022. "Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins" Foods 11, no. 6: 804.
https://doi.org/10.3390/foods11060804
APA Style
Yang, M., Zhang, J., Guo, X., Deng, X., Kang, S., Zhu, X., & Guo, X.
(2022). Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins. Foods, 11(6), 804.
https://doi.org/10.3390/foods11060804