Effects of Sodium Hypochlorite Bleaching on the Quality and Safety of Basa (Pangasius bocourti) Fish Maw: Texture, Collagen Structure, and Semicarbazide Formation.
- DOI
- 10.3390/foods15061001
- Published
- 2026 Mar 12
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15061001,
title = {Effects of Sodium Hypochlorite Bleaching on the Quality and Safety of Basa (Pangasius bocourti) Fish Maw: Texture, Collagen Structure, and Semicarbazide Formation.},
author = {Zhang H and Pan N and Wang X and Chen X and Liu S and Su Y and Liu Z},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15061001},
url = {https://doi.org/10.3390/foods15061001}
}RIS
TY - JOUR TI - Effects of Sodium Hypochlorite Bleaching on the Quality and Safety of Basa (Pangasius bocourti) Fish Maw: Texture, Collagen Structure, and Semicarbazide Formation. AU - Zhang H AU - Pan N AU - Wang X AU - Chen X AU - Liu S AU - Su Y AU - Liu Z PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15061001 UR - https://doi.org/10.3390/foods15061001 ER -
APA
H, Z., N, P., X, W., X, C., S, L., Y, S., & Z, L. (2026). Effects of Sodium Hypochlorite Bleaching on the Quality and Safety of Basa (Pangasius bocourti) Fish Maw: Texture, Collagen Structure, and Semicarbazide Formation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15061001
Source records
- pubmed · retrieved 2026-09-27T01:27:24.052Z