Liu, M.; Li, F.; Tang, Y.; Zhao, J.; Lei, X.; Ming, J.
Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp. Foods 2024, 13, 4153.
https://doi.org/10.3390/foods13244153
AMA Style
Liu M, Li F, Tang Y, Zhao J, Lei X, Ming J.
Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp. Foods. 2024; 13(24):4153.
https://doi.org/10.3390/foods13244153
Chicago/Turabian Style
Liu, Mengcong, Fuhua Li, Yuan Tang, Jichun Zhao, Xiaojuan Lei, and Jian Ming.
2024. "Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp" Foods 13, no. 24: 4153.
https://doi.org/10.3390/foods13244153
APA Style
Liu, M., Li, F., Tang, Y., Zhao, J., Lei, X., & Ming, J.
(2024). Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp. Foods, 13(24), 4153.
https://doi.org/10.3390/foods13244153