Synergistic effects of temperature and humidity changes on mechanistic quality deterioration of Salmon during frozen storage
- DOI
- 10.1016/j.foodchem.2026.149470
- 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.2026.149470,
title = {Synergistic effects of temperature and humidity changes on mechanistic quality deterioration of Salmon during frozen storage},
author = {Qiu Lin and Lianghua Xie and Boyu Song and Junfei Xiang and Bangfu Wei and Khairiah M. Alwutayd and Wei Chen},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149470},
url = {https://doi.org/10.1016/j.foodchem.2026.149470}
}RIS
TY - JOUR TI - Synergistic effects of temperature and humidity changes on mechanistic quality deterioration of Salmon during frozen storage AU - Qiu Lin AU - Lianghua Xie AU - Boyu Song AU - Junfei Xiang AU - Bangfu Wei AU - Khairiah M. Alwutayd AU - Wei Chen PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149470 UR - https://doi.org/10.1016/j.foodchem.2026.149470 ER -
APA
Lin, Q., Xie, L., Song, B., Xiang, J., Wei, B., Alwutayd, K. M., & Chen, W. (2026). Synergistic effects of temperature and humidity changes on mechanistic quality deterioration of Salmon during frozen storage. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149470
Source records
- crossref · retrieved 2026-09-26T09:04:34.093Z