Wang, F.; Shu, D.; Wei, Y.; Guo, X.; Liu, P.; Deng, X.; Zhao, Y.; Lei, Y.; Zhang, J.
Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine. Foods 2025, 14, 481.
https://doi.org/10.3390/foods14030481
AMA Style
Wang F, Shu D, Wei Y, Guo X, Liu P, Deng X, Zhao Y, Lei Y, Zhang J.
Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine. Foods. 2025; 14(3):481.
https://doi.org/10.3390/foods14030481
Chicago/Turabian Style
Wang, Feifei, Dong Shu, Yabo Wei, Xin Guo, Pingping Liu, Xiaorong Deng, Yunfeng Zhao, Yongdong Lei, and Jian Zhang.
2025. "Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine" Foods 14, no. 3: 481.
https://doi.org/10.3390/foods14030481
APA Style
Wang, F., Shu, D., Wei, Y., Guo, X., Liu, P., Deng, X., Zhao, Y., Lei, Y., & Zhang, J.
(2025). Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine. Foods, 14(3), 481.
https://doi.org/10.3390/foods14030481
