Lv, Y.; Wang, X.; Hao, R.; Zhang, X.; Xu, X.; Li, S.; Dong, X.; Pan, J.
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. Foods 2024, 13, 4070.
https://doi.org/10.3390/foods13244070
AMA Style
Lv Y, Wang X, Hao R, Zhang X, Xu X, Li S, Dong X, Pan J.
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. Foods. 2024; 13(24):4070.
https://doi.org/10.3390/foods13244070
Chicago/Turabian Style
Lv, Yinyin, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong, and Jinfeng Pan.
2024. "The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions" Foods 13, no. 24: 4070.
https://doi.org/10.3390/foods13244070
APA Style
Lv, Y., Wang, X., Hao, R., Zhang, X., Xu, X., Li, S., Dong, X., & Pan, J.
(2024). The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. Foods, 13(24), 4070.
https://doi.org/10.3390/foods13244070
