From shrimp reddening to spoilage indication: Shrimp-shell-derived crustacyanin as a multi-trigger responsive chromoprotein.

Du Y, Wei Y, Mi S, Yuan S, Yu H, Yao W

Open source

DOI
10.1016/j.foodres.2026.120659
Published
2026 Dec 1
Container
Food research international (Ottawa, Ont.)
Publisher
Not recorded
Open access
unknown

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BibTeX

@article{allodium:10.1016/j.foodres.2026.120659,
  title = {From shrimp reddening to spoilage indication: Shrimp-shell-derived crustacyanin as a multi-trigger responsive chromoprotein.},
  author = {Du Y and Wei Y and Mi S and Yuan S and Yu H and Yao W},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.120659},
  url = {https://doi.org/10.1016/j.foodres.2026.120659}
}

RIS

TY  - JOUR
TI  - From shrimp reddening to spoilage indication: Shrimp-shell-derived crustacyanin as a multi-trigger responsive chromoprotein.
AU  - Du Y
AU  - Wei Y
AU  - Mi S
AU  - Yuan S
AU  - Yu H
AU  - Yao W
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.120659
UR  - https://doi.org/10.1016/j.foodres.2026.120659
ER  - 

APA

Y, D., Y, W., S, M., S, Y., H, Y., & W, Y. (2026). From shrimp reddening to spoilage indication: Shrimp-shell-derived crustacyanin as a multi-trigger responsive chromoprotein.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120659

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