The effect of carrageenan oligosaccharides on the muscle quality and myofibrillar protein stability of sea bass (Lateolabrax japonicus) during freezing storage under different freezing methods
- DOI
- 10.1016/j.ijbiomac.2026.154600
- Published
- 2026-09
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.154600,
title = {The effect of carrageenan oligosaccharides on the muscle quality and myofibrillar protein stability of sea bass (Lateolabrax japonicus) during freezing storage under different freezing methods},
author = {Qiming Zang and Meng Xue and Wenhui Zhu and Jianrong Li and Xuepeng Li and Dan Li and Shumin Yi},
year = {2026},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2026.154600},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154600}
}RIS
TY - JOUR TI - The effect of carrageenan oligosaccharides on the muscle quality and myofibrillar protein stability of sea bass (Lateolabrax japonicus) during freezing storage under different freezing methods AU - Qiming Zang AU - Meng Xue AU - Wenhui Zhu AU - Jianrong Li AU - Xuepeng Li AU - Dan Li AU - Shumin Yi PY - 2026 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2026.154600 UR - https://doi.org/10.1016/j.ijbiomac.2026.154600 ER -
APA
Zang, Q., Xue, M., Zhu, W., Li, J., Li, X., Li, D., & Yi, S. (2026). The effect of carrageenan oligosaccharides on the muscle quality and myofibrillar protein stability of sea bass (Lateolabrax japonicus) during freezing storage under different freezing methods. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154600
Source records
- crossref · retrieved 2026-09-26T03:06:14.267Z