Zhao, X., Chen, L., Wongmaneepratip, W., He, Y., Zhao, L., & Yang, H. (2021). Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets. Food chemistry, 354, 129581. https://doi.org/10.1016/j.foodchem.2021.129581
Citácia podle Chicago (17th ed.)Zhao, Xue, Lin Chen, Wanwisa Wongmaneepratip, Yun He, Lin Zhao, a Hongshun Yang. "Effect of Vacuum Impregnated Fish Gelatin and Grape Seed Extract on Moisture State, Microbiota Composition, and Quality of Chilled Seabass Fillets." Food Chemistry 354 (2021): 129581. https://doi.org/10.1016/j.foodchem.2021.129581.
Citácia podľa MLA (8th ed.)Zhao, Xue, et al. "Effect of Vacuum Impregnated Fish Gelatin and Grape Seed Extract on Moisture State, Microbiota Composition, and Quality of Chilled Seabass Fillets." Food Chemistry, vol. 354, 2021, p. 129581, https://doi.org/10.1016/j.foodchem.2021.129581.