APA (7th ed.) Citation

J, Y., Y, L., H, X., & S, S. (2026). Food-grade fish oil supplementation promotes membrane and redox stability during cryopreservation of aquatic biomaterials. Food chemistry, 510, 148652. https://doi.org/10.1016/j.foodchem.2026.148652

Chicago Style (17th ed.) Citation

J, Yao, Liu Y, Xu H, and Su S. "Food-grade Fish Oil Supplementation Promotes Membrane and Redox Stability During Cryopreservation of Aquatic Biomaterials." Food Chemistry 510 (2026): 148652. https://doi.org/10.1016/j.foodchem.2026.148652.

MLA (9th ed.) Citation

J, Yao, et al. "Food-grade Fish Oil Supplementation Promotes Membrane and Redox Stability During Cryopreservation of Aquatic Biomaterials." Food Chemistry, vol. 510, 2026, p. 148652, https://doi.org/10.1016/j.foodchem.2026.148652.