Home ›
Entities
› academia
› Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
Research article (Food Hydrocolloids, 2019) · cited 253× · AI/ML
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
Summary
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles is a scholarly article[1].
Key Facts
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Retrieved May 24, 2026, from https://4ort.xyz/entity/decreased-gelling-properties-of-protein-in-mirror-carp-cyprinus-carpio-are-due-to-protein-aggregation-and-structure-dete
MLA“Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/decreased-gelling-properties-of-protein-in-mirror-carp-cyprinus-carpio-are-due-to-protein-aggregation-and-structure-dete.
BibTeX@misc{4ortxyz_decreased-gelling-properties-of-protein-in-mirror-carp-cyprinus-carpio-are-due-to-protein-aggregation-and-structure-dete_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles}}, year = {2026}, url = {https://4ort.xyz/entity/decreased-gelling-properties-of-protein-in-mirror-carp-cyprinus-carpio-are-due-to-protein-aggregation-and-structure-dete}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles — https://4ort.xyz/entity/decreased-gelling-properties-of-protein-in-mirror-carp-cyprinus-carpio-are-due-to-protein-aggregation-and-structure-dete (retrieved 2026-05-24)
