Yu, P.; Yan, J.; Kong, L.; Yu, J.; Zhao, X.; Peng, X.
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles. Foods 2023, 12, 3135.
https://doi.org/10.3390/foods12163135
AMA Style
Yu P, Yan J, Kong L, Yu J, Zhao X, Peng X.
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles. Foods. 2023; 12(16):3135.
https://doi.org/10.3390/foods12163135
Chicago/Turabian Style
Yu, Pengjuan, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, and Xinyan Peng.
2023. "Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles" Foods 12, no. 16: 3135.
https://doi.org/10.3390/foods12163135
APA Style
Yu, P., Yan, J., Kong, L., Yu, J., Zhao, X., & Peng, X.
(2023). Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles. Foods, 12(16), 3135.
https://doi.org/10.3390/foods12163135