Zhang, Y.; Yu, S.; Liu, C.; Jiang, S.; Wang, H.; Cheng, Y.; Guo, Y.; Qian, H.
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones. Foods 2025, 14, 1217.
https://doi.org/10.3390/foods14071217
AMA Style
Zhang Y, Yu S, Liu C, Jiang S, Wang H, Cheng Y, Guo Y, Qian H.
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones. Foods. 2025; 14(7):1217.
https://doi.org/10.3390/foods14071217
Chicago/Turabian Style
Zhang, Yuanyuan, Shengjiang Yu, Chang Liu, Shuai Jiang, Haili Wang, Yuliang Cheng, Yahui Guo, and He Qian.
2025. "Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones" Foods 14, no. 7: 1217.
https://doi.org/10.3390/foods14071217
APA Style
Zhang, Y., Yu, S., Liu, C., Jiang, S., Wang, H., Cheng, Y., Guo, Y., & Qian, H.
(2025). Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones. Foods, 14(7), 1217.
https://doi.org/10.3390/foods14071217