Zhu, X.; Zhang, J.; Liu, S.; Gu, Y.; Yu, X.; Gao, F.; Wang, R.
Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. Foods 2022, 11, 1040.
https://doi.org/10.3390/foods11071040
AMA Style
Zhu X, Zhang J, Liu S, Gu Y, Yu X, Gao F, Wang R.
Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. Foods. 2022; 11(7):1040.
https://doi.org/10.3390/foods11071040
Chicago/Turabian Style
Zhu, Xueshen, Jiaxin Zhang, Shaohua Liu, Ying Gu, Xiaobo Yu, Feng Gao, and Renlei Wang.
2022. "Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate" Foods 11, no. 7: 1040.
https://doi.org/10.3390/foods11071040
APA Style
Zhu, X., Zhang, J., Liu, S., Gu, Y., Yu, X., Gao, F., & Wang, R.
(2022). Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. Foods, 11(7), 1040.
https://doi.org/10.3390/foods11071040
