Xie, Y.; Chen, D.; Cao, J.; Wang, X.; Yin, X.
Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods 2024, 13, 629.
https://doi.org/10.3390/foods13040629
AMA Style
Xie Y, Chen D, Cao J, Wang X, Yin X.
Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods. 2024; 13(4):629.
https://doi.org/10.3390/foods13040629
Chicago/Turabian Style
Xie, Yongkang, De Chen, Jianxin Cao, Xuejiao Wang, and Xiaoyu Yin.
2024. "Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity" Foods 13, no. 4: 629.
https://doi.org/10.3390/foods13040629
APA Style
Xie, Y., Chen, D., Cao, J., Wang, X., & Yin, X.
(2024). Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity. Foods, 13(4), 629.
https://doi.org/10.3390/foods13040629