Wi, G.; Bae, J.; Kim, H.; Cho, Y.; Choi, M.-J.
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives. Foods 2020, 9, 461.
https://doi.org/10.3390/foods9040461
AMA Style
Wi G, Bae J, Kim H, Cho Y, Choi M-J.
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives. Foods. 2020; 9(4):461.
https://doi.org/10.3390/foods9040461
Chicago/Turabian Style
Wi, Gihyun, Junhwan Bae, Honggyun Kim, Youngjae Cho, and Mi-Jung Choi.
2020. "Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives" Foods 9, no. 4: 461.
https://doi.org/10.3390/foods9040461
APA Style
Wi, G., Bae, J., Kim, H., Cho, Y., & Choi, M.-J.
(2020). Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives. Foods, 9(4), 461.
https://doi.org/10.3390/foods9040461