(2026). Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: The role of Enterococcus lactis. Food Quality and Safety.
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Chicago Style (17th ed.) Citation
"Changes in Microorganisms, Flavor, in Vitro Antioxidant Activity, and Protein Digestibility During the Preparation of Fermented Shrimp Surimi Gel: The Role of Enterococcus Lactis."
Food Quality and Safety 2026.
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MLA (9th ed.) Citation
"Changes in Microorganisms, Flavor, in Vitro Antioxidant Activity, and Protein Digestibility During the Preparation of Fermented Shrimp Surimi Gel: The Role of Enterococcus Lactis."
Food Quality and Safety, 2026.
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Warning: These citations may not always be 100% accurate.