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Meng Z, Liu Y, Xi Y, Dong Y, Cai C, Zhu Y, Li Q. The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative. Foods. 2024; 13(4):522. https://doi.org/10.3390/foods13040522

Meng, Zhiming, Ying Liu, Yueyang Xi, Yingying Dong, Chunbo Cai, Yingchun Zhu, and Qi Li. 2024. "The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative" Foods 13, no. 4: 522. https://doi.org/10.3390/foods13040522

Meng, Z., Liu, Y., Xi, Y., Dong, Y., Cai, C., Zhu, Y., & Li, Q. (2024). The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative. Foods, 13(4), 522. https://doi.org/10.3390/foods13040522