Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.

Shi Y, Wang H, Zheng Y, Qiu Z, Wang X

Open source

DOI
10.3390/foods11030320
Published
2022 Jan 24
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

Credibility signals

uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

Cite this work

BibTeX

@article{allodium:10.3390/foods11030320,
  title = {Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.},
  author = {Shi Y and Wang H and Zheng Y and Qiu Z and Wang X},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11030320},
  url = {https://doi.org/10.3390/foods11030320}
}

RIS

TY  - JOUR
TI  - Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.
AU  - Shi Y
AU  - Wang H
AU  - Zheng Y
AU  - Qiu Z
AU  - Wang X
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11030320
UR  - https://doi.org/10.3390/foods11030320
ER  -

APA

Y, S., H, W., Y, Z., Z, Q., & X, W. (2022). Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11030320

Source records