Li, Y.; Kong, L.; Zhang, X.; Wen, R.; Peng, X.
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi. Foods 2023, 12, 4464.
https://doi.org/10.3390/foods12244464
AMA Style
Li Y, Kong L, Zhang X, Wen R, Peng X.
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi. Foods. 2023; 12(24):4464.
https://doi.org/10.3390/foods12244464
Chicago/Turabian Style
Li, Yunying, Lingru Kong, Xiaotong Zhang, Rongxin Wen, and Xinyan Peng.
2023. "Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi" Foods 12, no. 24: 4464.
https://doi.org/10.3390/foods12244464
APA Style
Li, Y., Kong, L., Zhang, X., Wen, R., & Peng, X.
(2023). Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi. Foods, 12(24), 4464.
https://doi.org/10.3390/foods12244464