Li, X.; Wang, W.; Wang, S.; Shen, Y.; Pan, J.; Dong, X.; Li, S.
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. Foods 2022, 11, 855.
https://doi.org/10.3390/foods11060855
AMA Style
Li X, Wang W, Wang S, Shen Y, Pan J, Dong X, Li S.
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. Foods. 2022; 11(6):855.
https://doi.org/10.3390/foods11060855
Chicago/Turabian Style
Li, Xiuping, Wenhui Wang, Shouyin Wang, Yuqing Shen, Jinfeng Pan, Xiuping Dong, and Shengjie Li.
2022. "The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine" Foods 11, no. 6: 855.
https://doi.org/10.3390/foods11060855
APA Style
Li, X., Wang, W., Wang, S., Shen, Y., Pan, J., Dong, X., & Li, S.
(2022). The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. Foods, 11(6), 855.
https://doi.org/10.3390/foods11060855
