APA (7th ed.) Citation

Wang, Y., Chang, X., Wang, Y., Xie, J., Han, G., & Qi, H. Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze–Thaw Cycles. MDPI AG.

Chicago Style (17th ed.) Citation

Wang, Yujiao, Xinyi Chang, Yingzhen Wang, Jiahao Xie, Ge Han, and Hang Qi. Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze–Thaw Cycles. MDPI AG.

MLA (9th ed.) Citation

Wang, Yujiao, et al. Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze–Thaw Cycles. MDPI AG.