Zhang, X.; Zhong, S.; Kong, L.; Wang, X.; Yu, J.; Peng, X.
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls. Foods 2024, 13, 403.
https://doi.org/10.3390/foods13030403
AMA Style
Zhang X, Zhong S, Kong L, Wang X, Yu J, Peng X.
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls. Foods. 2024; 13(3):403.
https://doi.org/10.3390/foods13030403
Chicago/Turabian Style
Zhang, Xiaowen, Shaojing Zhong, Lingru Kong, Xiaohan Wang, Juan Yu, and Xinyan Peng.
2024. "Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls" Foods 13, no. 3: 403.
https://doi.org/10.3390/foods13030403
APA Style
Zhang, X., Zhong, S., Kong, L., Wang, X., Yu, J., & Peng, X.
(2024). Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls. Foods, 13(3), 403.
https://doi.org/10.3390/foods13030403