He, H., Wu, W., Dong, Q., An, F., Huang, Q., & Song, H. (2025). Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 31(2), 95. https://doi.org/10.1177/10820132231183027
Chicago ZitierstilHe, Hong, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang, und Hongbo Song. "Effects of Nanocellulose Combined with High Pressure on the Textural, Structural, and Gel Properties of Nemipterus Virgatus Sausage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 31, no. 2 (2025): 95. https://dx.doi.org/10.1177/10820132231183027.
MLA ZitierstilHe, Hong, et al. "Effects of Nanocellulose Combined with High Pressure on the Textural, Structural, and Gel Properties of Nemipterus Virgatus Sausage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 31, no. 2, 2025, p. 95.