Tai, J.; Qiao, D.; Huang, X.; Hu, H.; Li, W.; Liang, X.; Zhang, F.; Lu, Y.; Zhang, H.
Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods 2023, 12, 52.
https://doi.org/10.3390/foods12010052
AMA Style
Tai J, Qiao D, Huang X, Hu H, Li W, Liang X, Zhang F, Lu Y, Zhang H.
Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods. 2023; 12(1):52.
https://doi.org/10.3390/foods12010052
Chicago/Turabian Style
Tai, Jingjing, Dan Qiao, Xue Huang, Huang Hu, Wanzheng Li, Xinle Liang, Fuming Zhang, Yanbin Lu, and Hong Zhang.
2023. "Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction" Foods 12, no. 1: 52.
https://doi.org/10.3390/foods12010052
APA Style
Tai, J., Qiao, D., Huang, X., Hu, H., Li, W., Liang, X., Zhang, F., Lu, Y., & Zhang, H.
(2023). Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods, 12(1), 52.
https://doi.org/10.3390/foods12010052