Improvement of frozen grass carp quality by enhancing the collagen network through combined transglutaminase-gelatin injection.

Zhu J, Cao H, Tan X, Dai H, Wang H, Ma L, Chen H, Zhu H, Zhang Y

Open source

DOI
10.1016/j.foodchem.2026.151991
Published
2026 Nov 7
Container
Food chemistry
Publisher
Not recorded
Open access
unknown

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BibTeX

@article{allodium:10.1016/j.foodchem.2026.151991,
  title = {Improvement of frozen grass carp quality by enhancing the collagen network through combined transglutaminase-gelatin injection.},
  author = {Zhu J and Cao H and Tan X and Dai H and Wang H and Ma L and Chen H and Zhu H and Zhang Y},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151991},
  url = {https://doi.org/10.1016/j.foodchem.2026.151991}
}

RIS

TY  - JOUR
TI  - Improvement of frozen grass carp quality by enhancing the collagen network through combined transglutaminase-gelatin injection.
AU  - Zhu J
AU  - Cao H
AU  - Tan X
AU  - Dai H
AU  - Wang H
AU  - Ma L
AU  - Chen H
AU  - Zhu H
AU  - Zhang Y
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151991
UR  - https://doi.org/10.1016/j.foodchem.2026.151991
ER  -

APA

J, Z., H, C., X, T., H, D., H, W., L, M., H, C., H, Z., & Y, Z. (2026). Improvement of frozen grass carp quality by enhancing the collagen network through combined transglutaminase-gelatin injection.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151991

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