Chen, Y.; Jing, H.; Xiong, S.; Manyande, A.; Du, H.
Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat. Foods 2023, 12, 1757.
https://doi.org/10.3390/foods12091757
AMA Style
Chen Y, Jing H, Xiong S, Manyande A, Du H.
Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat. Foods. 2023; 12(9):1757.
https://doi.org/10.3390/foods12091757
Chicago/Turabian Style
Chen, Yuhan, Hanzhi Jing, Shanbai Xiong, Anne Manyande, and Hongying Du.
2023. "Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat" Foods 12, no. 9: 1757.
https://doi.org/10.3390/foods12091757
APA Style
Chen, Y., Jing, H., Xiong, S., Manyande, A., & Du, H.
(2023). Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat. Foods, 12(9), 1757.
https://doi.org/10.3390/foods12091757