Yin, Y.; Yin, Y.; Li, J.; Lv, H.; Tang, X.; Wang, C.; Dong, Q.
Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze–Thaw Cycles. Foods 2025, 14, 4161.
https://doi.org/10.3390/foods14234161
AMA Style
Yin Y, Yin Y, Li J, Lv H, Tang X, Wang C, Dong Q.
Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze–Thaw Cycles. Foods. 2025; 14(23):4161.
https://doi.org/10.3390/foods14234161
Chicago/Turabian Style
Yin, Yifan, Yina Yin, Jia Li, Haoyu Lv, Xuefeng Tang, Chao Wang, and Qingtian Dong.
2025. "Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze–Thaw Cycles" Foods 14, no. 23: 4161.
https://doi.org/10.3390/foods14234161
APA Style
Yin, Y., Yin, Y., Li, J., Lv, H., Tang, X., Wang, C., & Dong, Q.
(2025). Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze–Thaw Cycles. Foods, 14(23), 4161.
https://doi.org/10.3390/foods14234161
