Article Versions Notes

Niu Y, Zhang Y, Wang Y, He W, Xu W, Guo D, Wang H, Yi Y, Tan G. Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment. Foods. 2024; 13(20):3338. https://doi.org/10.3390/foods13203338

Niu, Yue, Yingrui Zhang, Yuwei Wang, Wenjie He, Wei Xu, Danjun Guo, Hongxun Wang, Yang Yi, and Guowei Tan. 2024. "Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment" Foods 13, no. 20: 3338. https://doi.org/10.3390/foods13203338

Niu, Y., Zhang, Y., Wang, Y., He, W., Xu, W., Guo, D., Wang, H., Yi, Y., & Tan, G. (2024). Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment. Foods, 13(20), 3338. https://doi.org/10.3390/foods13203338