Cheng, W.-L.; Yao, P.-L.; Zhang, X.-H.; Zhao, Y.-Y.; Zhao, S.-M.; Kang, Z.-L.
Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein. Foods 2025, 14, 2121.
https://doi.org/10.3390/foods14122121
AMA Style
Cheng W-L, Yao P-L, Zhang X-H, Zhao Y-Y, Zhao S-M, Kang Z-L.
Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein. Foods. 2025; 14(12):2121.
https://doi.org/10.3390/foods14122121
Chicago/Turabian Style
Cheng, Wan-Li, Peng-Lei Yao, Xue-Hua Zhang, Yan-Yan Zhao, Sheng-Ming Zhao, and Zhuang-Li Kang.
2025. "Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein" Foods 14, no. 12: 2121.
https://doi.org/10.3390/foods14122121
APA Style
Cheng, W.-L., Yao, P.-L., Zhang, X.-H., Zhao, Y.-Y., Zhao, S.-M., & Kang, Z.-L.
(2025). Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein. Foods, 14(12), 2121.
https://doi.org/10.3390/foods14122121