Zheng, Y.; Li, Y.; Ke, C.; Gao, X.; Liu, Z.; Chen, J.
Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish). Foods 2024, 13, 1213.
https://doi.org/10.3390/foods13081213
AMA Style
Zheng Y, Li Y, Ke C, Gao X, Liu Z, Chen J.
Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish). Foods. 2024; 13(8):1213.
https://doi.org/10.3390/foods13081213
Chicago/Turabian Style
Zheng, Yan, Yushuang Li, Cong Ke, Xiyuan Gao, Zhiyu Liu, and Junde Chen.
2024. "Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish)" Foods 13, no. 8: 1213.
https://doi.org/10.3390/foods13081213
APA Style
Zheng, Y., Li, Y., Ke, C., Gao, X., Liu, Z., & Chen, J.
(2024). Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish). Foods, 13(8), 1213.
https://doi.org/10.3390/foods13081213