Optimization of rosemary extract–based immersion processing for improving color stability and quality of tuna flesh

Du–Min Jo, Mi–Ru Song, Young–Mog Kim

Open source

DOI: 10.1002/jsfa.71009
Published: 2026-09-03
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.71009,
  title = {Optimization of rosemary extract–based immersion processing for improving color stability and quality of tuna flesh},
  author = {Du–Min Jo and Mi–Ru Song and Young–Mog Kim},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71009},
  url = {https://doi.org/10.1002/jsfa.71009}
}

RIS

TY  - JOUR
TI  - Optimization of rosemary extract–based immersion processing for improving color stability and quality of tuna flesh
AU  - Du–Min Jo
AU  - Mi–Ru Song
AU  - Young–Mog Kim
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71009
UR  - https://doi.org/10.1002/jsfa.71009
ER  -

APA

Jo, D., Song, M., & Kim, Y. (2026). Optimization of rosemary extract–based immersion processing for improving color stability and quality of tuna flesh. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71009

Source records

crossref · retrieved 2026-09-25T02:26:35.224Z