Xu, X.; Bi, K.; Wu, G.; Yang, P.; Li, H.; Jia, W.; Zhang, C.
The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Foods 2024, 13, 702.
https://doi.org/10.3390/foods13050702
AMA Style
Xu X, Bi K, Wu G, Yang P, Li H, Jia W, Zhang C.
The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Foods. 2024; 13(5):702.
https://doi.org/10.3390/foods13050702
Chicago/Turabian Style
Xu, Xiong, Ke Bi, Guangyu Wu, Ping Yang, Hongjun Li, Wei Jia, and Chunhui Zhang.
2024. "The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin" Foods 13, no. 5: 702.
https://doi.org/10.3390/foods13050702
APA Style
Xu, X., Bi, K., Wu, G., Yang, P., Li, H., Jia, W., & Zhang, C.
(2024). The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Foods, 13(5), 702.
https://doi.org/10.3390/foods13050702