Wang, R.; Wang, Y.; Zhang, X.; Gao, Y.; Wu, X.; Li, X.; Liu, Z.; Sun, Y.; Liang, J.
Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish. Foods 2025, 14, 1570.
https://doi.org/10.3390/foods14091570
AMA Style
Wang R, Wang Y, Zhang X, Gao Y, Wu X, Li X, Liu Z, Sun Y, Liang J.
Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish. Foods. 2025; 14(9):1570.
https://doi.org/10.3390/foods14091570
Chicago/Turabian Style
Wang, Ran, Yuqi Wang, Xinzhen Zhang, Yang Gao, Xian Wu, Xueling Li, Zhengquan Liu, Yue Sun, and Jin Liang.
2025. "Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish" Foods 14, no. 9: 1570.
https://doi.org/10.3390/foods14091570
APA Style
Wang, R., Wang, Y., Zhang, X., Gao, Y., Wu, X., Li, X., Liu, Z., Sun, Y., & Liang, J.
(2025). Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish. Foods, 14(9), 1570.
https://doi.org/10.3390/foods14091570
