Chang, K.; Lin, Y.; Huang, S.; Fan, X.; Ma, Y.; Li, M.; Zhao, Q.
Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties. Foods 2025, 14, 1371.
https://doi.org/10.3390/foods14081371
AMA Style
Chang K, Lin Y, Huang S, Fan X, Ma Y, Li M, Zhao Q.
Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties. Foods. 2025; 14(8):1371.
https://doi.org/10.3390/foods14081371
Chicago/Turabian Style
Chang, Kexin, Yufan Lin, Sijia Huang, Xinru Fan, Yongsheng Ma, Meng Li, and Qiancheng Zhao.
2025. "Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties" Foods 14, no. 8: 1371.
https://doi.org/10.3390/foods14081371
APA Style
Chang, K., Lin, Y., Huang, S., Fan, X., Ma, Y., Li, M., & Zhao, Q.
(2025). Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties. Foods, 14(8), 1371.
https://doi.org/10.3390/foods14081371
