LI, J., SONG, M., NIU, Y., ZHU, L., GUO, D., XU, W., . . . WANG, H. Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Jingjiu, Mingfei SONG, Yue NIU, Lingjiao ZHU, Danjun GUO, Wei XU, Yang YI, and Hongxun WANG. Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks During Ultra-high Pressure Processing Treatment. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Jingjiu, et al. Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks During Ultra-high Pressure Processing Treatment. The editorial department of Science and Technology of Food Industry.