Ye, T.; Chen, X.; Zhu, Y.; Chen, Z.; Wang, Y.; Lin, L.; Zheng, Z.; Lu, J.
Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022, 11, 837.
https://doi.org/10.3390/foods11060837
AMA Style
Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J.
Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods. 2022; 11(6):837.
https://doi.org/10.3390/foods11060837
Chicago/Turabian Style
Ye, Tao, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, and Jianfeng Lu.
2022. "Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)" Foods 11, no. 6: 837.
https://doi.org/10.3390/foods11060837
APA Style
Ye, T., Chen, X., Zhu, Y., Chen, Z., Wang, Y., Lin, L., Zheng, Z., & Lu, J.
(2022). Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods, 11(6), 837.
https://doi.org/10.3390/foods11060837
