Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility
- DOI
- 10.3390/foods15183259
- Published
- 2026-09-15
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183259,
title = {Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility},
author = {Meng Li and Jia Wan and Wenxuan Guan and Bo Liu and Xinda Xu and Qiancheng Zhao and Xinru Fan},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183259},
url = {https://doi.org/10.3390/foods15183259}
}RIS
TY - JOUR TI - Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility AU - Meng Li AU - Jia Wan AU - Wenxuan Guan AU - Bo Liu AU - Xinda Xu AU - Qiancheng Zhao AU - Xinru Fan PY - 2026 JO - Foods DO - 10.3390/foods15183259 UR - https://doi.org/10.3390/foods15183259 ER -
APA
Li, M., Wan, J., Guan, W., Liu, B., Xu, X., Zhao, Q., & Fan, X. (2026). Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility. Foods. https://doi.org/10.3390/foods15183259
Source records
- crossref · retrieved 2026-09-26T15:18:48.472Z