Du, M.; Hao, F.; Sun, S.; Li, K.; Xiang, Q.; Li, J.; Cao, L.; Bai, Y.
Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork. Foods 2025, 14, 970.
https://doi.org/10.3390/foods14060970
AMA Style
Du M, Hao F, Sun S, Li K, Xiang Q, Li J, Cao L, Bai Y.
Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork. Foods. 2025; 14(6):970.
https://doi.org/10.3390/foods14060970
Chicago/Turabian Style
Du, Manting, Fangge Hao, Shunyang Sun, Ke Li, Qisen Xiang, Junguang Li, Lichuang Cao, and Yanhong Bai.
2025. "Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork" Foods 14, no. 6: 970.
https://doi.org/10.3390/foods14060970
APA Style
Du, M., Hao, F., Sun, S., Li, K., Xiang, Q., Li, J., Cao, L., & Bai, Y.
(2025). Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork. Foods, 14(6), 970.
https://doi.org/10.3390/foods14060970
