You, L.; Zhang, Y.; Ma, Y.; Wang, Y.; Wei, Z.
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. Foods 2025, 14, 1372.
https://doi.org/10.3390/foods14081372
AMA Style
You L, Zhang Y, Ma Y, Wang Y, Wei Z.
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. Foods. 2025; 14(8):1372.
https://doi.org/10.3390/foods14081372
Chicago/Turabian Style
You, Liqin, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, and Zhaojun Wei.
2025. "Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef" Foods 14, no. 8: 1372.
https://doi.org/10.3390/foods14081372
APA Style
You, L., Zhang, Y., Ma, Y., Wang, Y., & Wei, Z.
(2025). Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. Foods, 14(8), 1372.
https://doi.org/10.3390/foods14081372