Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding
- DOI
- 10.1111/1750-3841.71498
- Published
- 2026-09
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71498,
title = {Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding},
author = {Balamanikandan Vijayakumar and Gokulprasanth Murugan and Jirakrit Saetang and Kigen Takahashi and Bin Zhang and Yu Fu and Jun Tae Kim and Soottawat Benjakul},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71498},
url = {https://doi.org/10.1111/1750-3841.71498}
}RIS
TY - JOUR TI - Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding AU - Balamanikandan Vijayakumar AU - Gokulprasanth Murugan AU - Jirakrit Saetang AU - Kigen Takahashi AU - Bin Zhang AU - Yu Fu AU - Jun Tae Kim AU - Soottawat Benjakul PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71498 UR - https://doi.org/10.1111/1750-3841.71498 ER -
APA
Vijayakumar, B., Murugan, G., Saetang, J., Takahashi, K., Zhang, B., Fu, Y., Kim, J. T., & Benjakul, S. (2026). Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding. Journal of Food Science. https://doi.org/10.1111/1750-3841.71498
Source records
- crossref · retrieved 2026-09-25T15:31:47.714Z