Wu, W.; Wang, X.; Chen, J.; Tan, J.; Fu, Y.
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars. Foods 2025, 14, 3453.
https://doi.org/10.3390/foods14193453
AMA Style
Wu W, Wang X, Chen J, Tan J, Fu Y.
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars. Foods. 2025; 14(19):3453.
https://doi.org/10.3390/foods14193453
Chicago/Turabian Style
Wu, Wei, Xilong Wang, Jiayuan Chen, Jingjie Tan, and Yu Fu.
2025. "Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars" Foods 14, no. 19: 3453.
https://doi.org/10.3390/foods14193453
APA Style
Wu, W., Wang, X., Chen, J., Tan, J., & Fu, Y.
(2025). Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars. Foods, 14(19), 3453.
https://doi.org/10.3390/foods14193453