Liu, X.; Wang, Y.; Shao, Y.; Yu, Q.; Tang, C.; Wang, W.; He, Z.
The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel. Fermentation 2025, 11, 205.
https://doi.org/10.3390/fermentation11040205
AMA Style
Liu X, Wang Y, Shao Y, Yu Q, Tang C, Wang W, He Z.
The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel. Fermentation. 2025; 11(4):205.
https://doi.org/10.3390/fermentation11040205
Chicago/Turabian Style
Liu, Xian, Yuxian Wang, Yufeng Shao, Qian Yu, Congcong Tang, Wenqiong Wang, and Zhangwei He.
2025. "The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel" Fermentation 11, no. 4: 205.
https://doi.org/10.3390/fermentation11040205
APA Style
Liu, X., Wang, Y., Shao, Y., Yu, Q., Tang, C., Wang, W., & He, Z.
(2025). The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel. Fermentation, 11(4), 205.
https://doi.org/10.3390/fermentation11040205
