article · Food and Bioprocess Technology

Development of Novel Ready-to-Eat Jellyfish Products: A Multi-Step Approach Using Ozonated Water, Acetic Acid, Freeze Dewatering, and Gum Soaking

Zishuo Li
Haohao Wu
Jianwei Yu
Guanghua Xia
Zifang Zhao
Kun Liu
Peng Wang
Lerong Zhao
Adewale Olusegun Obadina

2025Federal University of Agriculture

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

Marine Invertebrate Physiology and Ecology
Bee Products Chemical Analysis
Aquatic Ecosystems and Phytoplankton Dynamics

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1007/s11947-025-03891-w

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.