Yun, X.; Yang, G.; Li, L.; Wu, Y.; Yang, X.; Gao, A.
The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles. Foods 2025, 14, 2259.
https://doi.org/10.3390/foods14132259
AMA Style
Yun X, Yang G, Li L, Wu Y, Yang X, Gao A.
The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles. Foods. 2025; 14(13):2259.
https://doi.org/10.3390/foods14132259
Chicago/Turabian Style
Yun, Xueyan, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang, and Aiwu Gao.
2025. "The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles" Foods 14, no. 13: 2259.
https://doi.org/10.3390/foods14132259
APA Style
Yun, X., Yang, G., Li, L., Wu, Y., Yang, X., & Gao, A.
(2025). The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles. Foods, 14(13), 2259.
https://doi.org/10.3390/foods14132259