Chen, L.; Yang, R.; Fan, X.; He, G.; Zhao, Z.; Wang, F.; Liu, Y.; Wang, M.; Han, M.; Ullah, N.;
et al. Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin. Foods 2023, 12, 1790.
https://doi.org/10.3390/foods12091790
AMA Style
Chen L, Yang R, Fan X, He G, Zhao Z, Wang F, Liu Y, Wang M, Han M, Ullah N,
et al. Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin. Foods. 2023; 12(9):1790.
https://doi.org/10.3390/foods12091790
Chicago/Turabian Style
Chen, Lin, Rong Yang, Xiaojing Fan, Gongchen He, Zhengshan Zhao, Fangqu Wang, Yaping Liu, Mengyuan Wang, Minyi Han, Niamat Ullah,
and et al. 2023. "Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin" Foods 12, no. 9: 1790.
https://doi.org/10.3390/foods12091790
APA Style
Chen, L., Yang, R., Fan, X., He, G., Zhao, Z., Wang, F., Liu, Y., Wang, M., Han, M., Ullah, N., & Feng, X.
(2023). Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin. Foods, 12(9), 1790.
https://doi.org/10.3390/foods12091790
