Dong, H.; Chen, J.; Li, Y.; Wang, C.; Jiao, C.; Wang, L.
Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder. Foods 2024, 13, 2790.
https://doi.org/10.3390/foods13172790
AMA Style
Dong H, Chen J, Li Y, Wang C, Jiao C, Wang L.
Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder. Foods. 2024; 13(17):2790.
https://doi.org/10.3390/foods13172790
Chicago/Turabian Style
Dong, Hongbing, Jiwang Chen, Yujie Li, Chao Wang, Chuyi Jiao, and Liuqing Wang.
2024. "Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder" Foods 13, no. 17: 2790.
https://doi.org/10.3390/foods13172790
APA Style
Dong, H., Chen, J., Li, Y., Wang, C., Jiao, C., & Wang, L.
(2024). Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder. Foods, 13(17), 2790.
https://doi.org/10.3390/foods13172790