Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.

Zhao L, Jiang H, Han Z, Gu W, Meng X

DOI: 10.3390/foods13223653
Published: 2024 Nov 17
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods13223653,
  title = {Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.},
  author = {Zhao L and Jiang H and Han Z and Gu W and Meng X},
  year = {2024},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods13223653},
  url = {https://doi.org/10.3390/foods13223653}
}

RIS

TY  - JOUR
TI  - Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.
AU  - Zhao L
AU  - Jiang H
AU  - Han Z
AU  - Gu W
AU  - Meng X
PY  - 2024
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods13223653
UR  - https://doi.org/10.3390/foods13223653
ER  -

APA

L, Z., H, J., Z, H., W, G., & X, M. (2024). Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13223653

Source records

pubmed · retrieved 2026-09-26T20:22:09.045Z