Liu, G.; Fan, J.; Wang, L.; Liang, M.; Xie, C.; Kang, Z.
Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study. Gels 2025, 11, 763.
https://doi.org/10.3390/gels11100763
AMA Style
Liu G, Fan J, Wang L, Liang M, Xie C, Kang Z.
Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study. Gels. 2025; 11(10):763.
https://doi.org/10.3390/gels11100763
Chicago/Turabian Style
Liu, Guanghui, Jingchao Fan, Li Wang, Minghui Liang, Chun Xie, and Zhuangli Kang.
2025. "Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study" Gels 11, no. 10: 763.
https://doi.org/10.3390/gels11100763
APA Style
Liu, G., Fan, J., Wang, L., Liang, M., Xie, C., & Kang, Z.
(2025). Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study. Gels, 11(10), 763.
https://doi.org/10.3390/gels11100763
