Enhancing oxidative stability and quality of frozen fish during storage: A hydrogen-fumigation coupled with chitosan-ice glazing assisted freezing approach.
- DOI
- 10.1016/j.foodchem.2026.151178
- Published
- 2026 Sep 19
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151178,
title = {Enhancing oxidative stability and quality of frozen fish during storage: A hydrogen-fumigation coupled with chitosan-ice glazing assisted freezing approach.},
author = {Lu H and Chen Y and Gan Z and Yao Y and Shen Y and Zeng XA and Liao L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151178},
url = {https://doi.org/10.1016/j.foodchem.2026.151178}
}RIS
TY - JOUR TI - Enhancing oxidative stability and quality of frozen fish during storage: A hydrogen-fumigation coupled with chitosan-ice glazing assisted freezing approach. AU - Lu H AU - Chen Y AU - Gan Z AU - Yao Y AU - Shen Y AU - Zeng XA AU - Liao L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151178 UR - https://doi.org/10.1016/j.foodchem.2026.151178 ER -
APA
H, L., Y, C., Z, G., Y, Y., Y, S., XA, Z., & L, L. (2026). Enhancing oxidative stability and quality of frozen fish during storage: A hydrogen-fumigation coupled with chitosan-ice glazing assisted freezing approach.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151178
Source records
- pubmed · retrieved 2026-09-26T09:05:34.437Z