Guo, C.; Wang, S.; Jia, X.; Pan, J.; Dong, X.; Li, S.
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods 2024, 13, 1034.
https://doi.org/10.3390/foods13071034
AMA Style
Guo C, Wang S, Jia X, Pan J, Dong X, Li S.
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods. 2024; 13(7):1034.
https://doi.org/10.3390/foods13071034
Chicago/Turabian Style
Guo, Chuanyu, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong, and Shengjie Li.
2024. "Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods" Foods 13, no. 7: 1034.
https://doi.org/10.3390/foods13071034
APA Style
Guo, C., Wang, S., Jia, X., Pan, J., Dong, X., & Li, S.
(2024). Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods, 13(7), 1034.
https://doi.org/10.3390/foods13071034