Chen, B.; Du, G.; Li, K.; Wang, Y.; Shi, P.; Li, J.; Bai, Y.
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field. Foods 2024, 13, 1988.
https://doi.org/10.3390/foods13131988
AMA Style
Chen B, Du G, Li K, Wang Y, Shi P, Li J, Bai Y.
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field. Foods. 2024; 13(13):1988.
https://doi.org/10.3390/foods13131988
Chicago/Turabian Style
Chen, Bo, Gaoang Du, Ke Li, Yu Wang, Panpan Shi, Junguang Li, and Yanhong Bai.
2024. "Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field" Foods 13, no. 13: 1988.
https://doi.org/10.3390/foods13131988
APA Style
Chen, B., Du, G., Li, K., Wang, Y., Shi, P., Li, J., & Bai, Y.
(2024). Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field. Foods, 13(13), 1988.
https://doi.org/10.3390/foods13131988