Chu, F.; Lin, Y.; Huang, Y.; Niu, L.; Lai, K.
Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment. Foods 2023, 12, 1024.
https://doi.org/10.3390/foods12051024
AMA Style
Chu F, Lin Y, Huang Y, Niu L, Lai K.
Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment. Foods. 2023; 12(5):1024.
https://doi.org/10.3390/foods12051024
Chicago/Turabian Style
Chu, Fuyu, Yi Lin, Yiqun Huang, Lihong Niu, and Keqiang Lai.
2023. "Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment" Foods 12, no. 5: 1024.
https://doi.org/10.3390/foods12051024
APA Style
Chu, F., Lin, Y., Huang, Y., Niu, L., & Lai, K.
(2023). Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment. Foods, 12(5), 1024.
https://doi.org/10.3390/foods12051024