Cite

Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi.

MLA

Zhang, Xiaodi, et al. “Study on the Mechanism of Protein Hydrolysate Delaying Quality Deterioration of Frozen Surimi.” LWT - Food Science & Technology, vol. 167, Sept. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.113767.



APA

Zhang, X., Zhang, Y., Dong, Y., Ding, H., Chen, K., Lu, T., & Dai, Z. (2022). Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi. LWT - Food Science & Technology, 167, N.PAG. https://doi.org/10.1016/j.lwt.2022.113767



Chicago

Zhang, Xiaodi, Yiqi Zhang, Ye Dong, Haochen Ding, Kang Chen, Tingting Lu, and Zhiyuan Dai. 2022. “Study on the Mechanism of Protein Hydrolysate Delaying Quality Deterioration of Frozen Surimi.” LWT - Food Science & Technology 167 (September): N.PAG. doi:10.1016/j.lwt.2022.113767.