Ultrasound-assisted citric acid treatment mitigates oxidative deterioration of oysters during frozen storage.
- DOI
- 10.1016/j.foodchem.2026.151299
- Published
- 2026 Sep 24
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151299,
title = {Ultrasound-assisted citric acid treatment mitigates oxidative deterioration of oysters during frozen storage.},
author = {Hou M and Zhong S and Zhang H and Zhong S and Yin F and Zhu B and Hu Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151299},
url = {https://doi.org/10.1016/j.foodchem.2026.151299}
}RIS
TY - JOUR TI - Ultrasound-assisted citric acid treatment mitigates oxidative deterioration of oysters during frozen storage. AU - Hou M AU - Zhong S AU - Zhang H AU - Zhong S AU - Yin F AU - Zhu B AU - Hu Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151299 UR - https://doi.org/10.1016/j.foodchem.2026.151299 ER -
APA
M, H., S, Z., H, Z., S, Z., F, Y., B, Z., & Y, H. (2026). Ultrasound-assisted citric acid treatment mitigates oxidative deterioration of oysters during frozen storage.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151299
Source records
- pubmed · retrieved 2026-09-27T14:19:00.447Z