Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review.

MLA

Wang, Ke, et al. “Improving Myofibrillar Proteins Solubility and Thermostability in Low-Ionic Strength Solution: A Review.” Meat Science, vol. 189, July 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.meatsci.2022.108822.

APA

Wang, K., Li, Y., Zhang, Y., Luo, X., & Sun, J. (2022). Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science, 189, N.PAG. https://doi.org/10.1016/j.meatsci.2022.108822

Chicago

Wang, Ke, Yan Li, Yimin Zhang, Xin Luo, and Jingxin Sun. 2022. “Improving Myofibrillar Proteins Solubility and Thermostability in Low-Ionic Strength Solution: A Review.” Meat Science 189 (July): N.PAG. doi:10.1016/j.meatsci.2022.108822.