Teng, Z.; He, X.; Wang, L.; Xu, L.; Jiao, C.; Chen, J.
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods 2025, 14, 279.
https://doi.org/10.3390/foods14020279
AMA Style
Teng Z, He X, Wang L, Xu L, Jiao C, Chen J.
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods. 2025; 14(2):279.
https://doi.org/10.3390/foods14020279
Chicago/Turabian Style
Teng, Zongna, Xiaoyue He, Liuqing Wang, Limin Xu, Chuyi Jiao, and Jiwang Chen.
2025. "Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties" Foods 14, no. 2: 279.
https://doi.org/10.3390/foods14020279
APA Style
Teng, Z., He, X., Wang, L., Xu, L., Jiao, C., & Chen, J.
(2025). Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. Foods, 14(2), 279.
https://doi.org/10.3390/foods14020279
