Lei, H.; Liu, X.; Zhao, W.; Lin, S.; Lin, J.; Li, J.; Zeng, X.; Han, Z.
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability. Foods 2024, 13, 2498.
https://doi.org/10.3390/foods13162498
AMA Style
Lei H, Liu X, Zhao W, Lin S, Lin J, Li J, Zeng X, Han Z.
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability. Foods. 2024; 13(16):2498.
https://doi.org/10.3390/foods13162498
Chicago/Turabian Style
Lei, Huanqing, Xinling Liu, Wei Zhao, Songyi Lin, Jiawei Lin, Jian Li, Xinan Zeng, and Zhong Han.
2024. "Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability" Foods 13, no. 16: 2498.
https://doi.org/10.3390/foods13162498
APA Style
Lei, H., Liu, X., Zhao, W., Lin, S., Lin, J., Li, J., Zeng, X., & Han, Z.
(2024). Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability. Foods, 13(16), 2498.
https://doi.org/10.3390/foods13162498