Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia ( <i>Oreochromis niloticus</i> ) fillets

Hongli Wang, Zixuan Li, Baoying Bai, Peizhen Chen, Xichang Wang, Saikun Pan

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DOI: 10.1002/jsfa.71123
Published: 2026-10-08
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.71123,
  title = {Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia (
                    <i>Oreochromis niloticus</i>
                    ) fillets},
  author = {Hongli Wang and Zixuan Li and Baoying Bai and Peizhen Chen and Xichang Wang and Saikun Pan},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71123},
  url = {https://doi.org/10.1002/jsfa.71123}
}

RIS

TY  - JOUR
TI  - Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia (
                    <i>Oreochromis niloticus</i>
                    ) fillets
AU  - Hongli Wang
AU  - Zixuan Li
AU  - Baoying Bai
AU  - Peizhen Chen
AU  - Xichang Wang
AU  - Saikun Pan
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71123
UR  - https://doi.org/10.1002/jsfa.71123
ER  -

APA

Wang, H., Li, Z., Bai, B., Chen, P., Wang, X., & Pan, S. (2026). Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia ( <i>Oreochromis niloticus</i> ) fillets. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71123

Source records

crossref · retrieved 2026-11-10T16:28:11.427Z