Zhuang, Y.; Li, Y.; Wang, B.; Fei, P.; Huang, B.; Zhang, Q.
Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass. Foods 2025, 14, 4227.
https://doi.org/10.3390/foods14244227
AMA Style
Zhuang Y, Li Y, Wang B, Fei P, Huang B, Zhang Q.
Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass. Foods. 2025; 14(24):4227.
https://doi.org/10.3390/foods14244227
Chicago/Turabian Style
Zhuang, Yuanhong, Yiya Li, Bingli Wang, Peng Fei, Bingqing Huang, and Qiong Zhang.
2025. "Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass" Foods 14, no. 24: 4227.
https://doi.org/10.3390/foods14244227
APA Style
Zhuang, Y., Li, Y., Wang, B., Fei, P., Huang, B., & Zhang, Q.
(2025). Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass. Foods, 14(24), 4227.
https://doi.org/10.3390/foods14244227