Guo, C.; Fan, Y.; Wu, Z.; Li, D.; Liu, Y.; Zhou, D.
Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization. Foods 2024, 13, 388.
https://doi.org/10.3390/foods13030388
AMA Style
Guo C, Fan Y, Wu Z, Li D, Liu Y, Zhou D.
Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization. Foods. 2024; 13(3):388.
https://doi.org/10.3390/foods13030388
Chicago/Turabian Style
Guo, Chao, Yingchen Fan, Zixuan Wu, Deyang Li, Yuxin Liu, and Dayong Zhou.
2024. "Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization" Foods 13, no. 3: 388.
https://doi.org/10.3390/foods13030388
APA Style
Guo, C., Fan, Y., Wu, Z., Li, D., Liu, Y., & Zhou, D.
(2024). Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization. Foods, 13(3), 388.
https://doi.org/10.3390/foods13030388