Cite
APA Citation
Kong, D., Quan, C., Xi, Q., Han, R., Li, P., Du, Q., Yang, Y., Sun, J., Tamplin, M., & Wang, J. (2023). effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts. Food chemistry, 404, . http://access.bl.uk/ark:/81055/vdc_100170090733.0x000042