Yang, H.; Shi, Q.; Wang, Z.; Chen, X.; Min, F.; Meng, X.; Tong, P.; Wu, Y.; Chen, H.
The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods 2025, 14, 219.
https://doi.org/10.3390/foods14020219
AMA Style
Yang H, Shi Q, Wang Z, Chen X, Min F, Meng X, Tong P, Wu Y, Chen H.
The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods. 2025; 14(2):219.
https://doi.org/10.3390/foods14020219
Chicago/Turabian Style
Yang, Hao, Qiang Shi, Zhongliang Wang, Xiao Chen, Fangfang Min, Xuanyi Meng, Ping Tong, Yong Wu, and Hongbing Chen.
2025. "The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization" Foods 14, no. 2: 219.
https://doi.org/10.3390/foods14020219
APA Style
Yang, H., Shi, Q., Wang, Z., Chen, X., Min, F., Meng, X., Tong, P., Wu, Y., & Chen, H.
(2025). The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods, 14(2), 219.
https://doi.org/10.3390/foods14020219
