Wang, H.; Saguin, N.S.G.; Lan, H.; Gao, J.; Zhao, Y.; Deng, S.
Chitosan–Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for Monitoring Tuna Freshness. Gels 2026, 12, 465.
https://doi.org/10.3390/gels12060465
AMA Style
Wang H, Saguin NSG, Lan H, Gao J, Zhao Y, Deng S.
Chitosan–Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for Monitoring Tuna Freshness. Gels. 2026; 12(6):465.
https://doi.org/10.3390/gels12060465
Chicago/Turabian Style
Wang, Haofeng, Nongawendé S. Gloria Saguin, Hao Lan, Jingrong Gao, Yadong Zhao, and Shanggui Deng.
2026. "Chitosan–Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for Monitoring Tuna Freshness" Gels 12, no. 6: 465.
https://doi.org/10.3390/gels12060465
APA Style
Wang, H., Saguin, N. S. G., Lan, H., Gao, J., Zhao, Y., & Deng, S.
(2026). Chitosan–Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for Monitoring Tuna Freshness. Gels, 12(6), 465.
https://doi.org/10.3390/gels12060465