Article Versions Notes

Zhang Z-J, Kong F-Y, Zhang L-D, Luo M-M, Lv Y-Y, Wang C, Lai B, Zhang L-C, Yan J-N, Wu H-T. Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides. Foods. 2025; 14(15):2671. https://doi.org/10.3390/foods14152671

Zhang, Zhu-Jun, Fan-Yu Kong, Lin-Da Zhang, Miao-Miao Luo, Yin-Yin Lv, Ce Wang, Bin Lai, Li-Chao Zhang, Jia-Nan Yan, and Hai-Tao Wu. 2025. "Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides" Foods 14, no. 15: 2671. https://doi.org/10.3390/foods14152671

Zhang, Z.-J., Kong, F.-Y., Zhang, L.-D., Luo, M.-M., Lv, Y.-Y., Wang, C., Lai, B., Zhang, L.-C., Yan, J.-N., & Wu, H.-T. (2025). Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides. Foods, 14(15), 2671. https://doi.org/10.3390/foods14152671