Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking.

MLA

Jiang, Di, et al. “Improvement of Gel Properties of Mackerel Mince by Phlorotannin Extracts from Sporophyll of Undaria Pinnatifidai and UVA Induced Cross‐linking.” Journal of Texture Studies, vol. 51, no. 2, Apr. 2020, pp. 333–42. EBSCOhost, https://doi.org/10.1111/jtxs.12480.

APA

Jiang, D., Bai, Y., He, B., Sui, Y., Dong, X., Yu, C., & Qi, H. (2020). Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking. Journal of Texture Studies, 51(2), 333–342. https://doi.org/10.1111/jtxs.12480

Chicago

Jiang, Di, Ying Bai, Baoyu He, Yue Sui, Xiufang Dong, Chenxu Yu, and Hang Qi. 2020. “Improvement of Gel Properties of Mackerel Mince by Phlorotannin Extracts from Sporophyll of Undaria Pinnatifidai and UVA Induced Cross‐linking.” Journal of Texture Studies 51 (2): 333–42. doi:10.1111/jtxs.12480.