Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds.

MLA

You, Gang, et al. “Effects of Hsian-Tsao Polysaccharide on Myosin Gel Structure and Its Binding Capacity to Flavor Compounds.” International Journal of Biological Macromolecules, vol. 260, no. Pt 1, Mar. 2024, p. 129492. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2024.129492.

APA

You, G., Niu, G., Gao, K., & Liu, X. (2024). Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds. International Journal of Biological Macromolecules, 260(Pt 1), 129492. https://doi.org/10.1016/j.ijbiomac.2024.129492

Chicago

You, Gang, Gaigai Niu, Kean Gao, and Xiaoling Liu. 2024. “Effects of Hsian-Tsao Polysaccharide on Myosin Gel Structure and Its Binding Capacity to Flavor Compounds.” International Journal of Biological Macromolecules 260 (Pt 1): 129492. doi:10.1016/j.ijbiomac.2024.129492.