Mass transfer kinetics in brining pork compared to pure myofibrillar protein

Shiqi Fu, Zexu Wang, Fang Yang, Pei Gao, Qixing Jiang, Hong Chen

Open source

DOI: 10.1002/jsfa.71211
Published: 2026-11-01
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71211,
  title = {Mass transfer kinetics in brining pork compared to pure myofibrillar protein},
  author = {Shiqi Fu and Zexu Wang and Fang Yang and Pei Gao and Qixing Jiang and Hong Chen},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71211},
  url = {https://doi.org/10.1002/jsfa.71211}
}

RIS

TY  - JOUR
TI  - Mass transfer kinetics in brining pork compared to pure myofibrillar protein
AU  - Shiqi Fu
AU  - Zexu Wang
AU  - Fang Yang
AU  - Pei Gao
AU  - Qixing Jiang
AU  - Hong Chen
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71211
UR  - https://doi.org/10.1002/jsfa.71211
ER  -

APA

Fu, S., Wang, Z., Yang, F., Gao, P., Jiang, Q., & Chen, H. (2026). Mass transfer kinetics in brining pork compared to pure myofibrillar protein. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71211

Source records

crossref · retrieved 2026-11-10T06:04:43.456Z