APA (7th ed.) Citation

Tang, Y., Zhang, L., Man, X., Lv, Y., Jiang, H., Yao, Y., . . . Wu, H. (2026). Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis. Journal of the Science of Food & Agriculture, 1. https://doi.org/10.1002/jsfa.70809

Chicago Style (17th ed.) Citation

Tang, Yi‐Xiao, et al. "Enhancement of Gel Properties of Low‐salt Scomberomorus Niphonius Surimi by Egg White Protein: Structural Refinement and Intermolecular Interaction Analysis." Journal of the Science of Food & Agriculture 2026: 1. https://doi.org/10.1002/jsfa.70809.

MLA (9th ed.) Citation

Tang, Yi‐Xiao, et al. "Enhancement of Gel Properties of Low‐salt Scomberomorus Niphonius Surimi by Egg White Protein: Structural Refinement and Intermolecular Interaction Analysis." Journal of the Science of Food & Agriculture, 2026, p. 1, https://doi.org/10.1002/jsfa.70809.