Wei, L.; Li, Y.; Ke, C.; Chen, J.; Zhang, J.
Thermally Stable Collagen from Black Carp (Mylopharyngodon piceus) Swim Bladder: Preparation, Structure, Rheological, and Functional Properties. Foods 2025, 14, 3359.
https://doi.org/10.3390/foods14193359
AMA Style
Wei L, Li Y, Ke C, Chen J, Zhang J.
Thermally Stable Collagen from Black Carp (Mylopharyngodon piceus) Swim Bladder: Preparation, Structure, Rheological, and Functional Properties. Foods. 2025; 14(19):3359.
https://doi.org/10.3390/foods14193359
Chicago/Turabian Style
Wei, Lichi, Yushuang Li, Cong Ke, Junde Chen, and Jing Zhang.
2025. "Thermally Stable Collagen from Black Carp (Mylopharyngodon piceus) Swim Bladder: Preparation, Structure, Rheological, and Functional Properties" Foods 14, no. 19: 3359.
https://doi.org/10.3390/foods14193359
APA Style
Wei, L., Li, Y., Ke, C., Chen, J., & Zhang, J.
(2025). Thermally Stable Collagen from Black Carp (Mylopharyngodon piceus) Swim Bladder: Preparation, Structure, Rheological, and Functional Properties. Foods, 14(19), 3359.
https://doi.org/10.3390/foods14193359