Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets.

MLA

Zhao, Xue, et al. “Vacuum Impregnation of Fish Gelatin Combined with Grape Seed Extract Inhibits Protein Oxidation and Degradation of Chilled Tilapia Fillets.” Food Chemistry, vol. 294, Oct. 2019, pp. 316–25. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.05.054.

APA

Zhao, X., Zhou, Y., Zhao, L., Chen, L., He, Y., & Yang, H. (2019). Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chemistry, 294, 316–325. https://doi.org/10.1016/j.foodchem.2019.05.054

Chicago

Zhao, Xue, Yige Zhou, Lin Zhao, Lin Chen, Yun He, and Hongshun Yang. 2019. “Vacuum Impregnation of Fish Gelatin Combined with Grape Seed Extract Inhibits Protein Oxidation and Degradation of Chilled Tilapia Fillets.” Food Chemistry 294 (October): 316–25. doi:10.1016/j.foodchem.2019.05.054.