Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysis
- DOI
- 10.1016/j.foodchem.2026.149352
- Published
- 2026-07
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149352,
title = {Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysis},
author = {Qingqing Yu and Yulong Bao and Longteng Zhang and Hui Hong and Ruichang Gao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149352},
url = {https://doi.org/10.1016/j.foodchem.2026.149352}
}RIS
TY - JOUR TI - Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysis AU - Qingqing Yu AU - Yulong Bao AU - Longteng Zhang AU - Hui Hong AU - Ruichang Gao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149352 UR - https://doi.org/10.1016/j.foodchem.2026.149352 ER -
APA
Yu, Q., Bao, Y., Zhang, L., Hong, H., & Gao, R. (2026). Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149352
Source records
- crossref · retrieved 2026-09-26T11:51:53.915Z