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1 Ergebnisse
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Research Progress on the Nutritional Composition, Functiona..:
Zhilin HE
;
Yaxiu ZHANG
;
Jieyu ZENG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100057. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022100057
RT Journal T1 <Title>Research Progress on the Nutritional Composition, Functional Activities and Processing of Abalone</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:344766fb43754c8daab207ef458373a2&Exemplar=1&LAN=DE A1 Zhilin HE A1 Yaxiu ZHANG A1 Jieyu ZENG A1 Chenhao LÜ A1 Pan LI A1 Bing DU PB The editorial department of Science and Technology of Food Industry YR 2023 K1 abalone K1 functional activity K1 processing technology K1 nutrition composition K1 polysaccharide K1 polypeptide K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100057 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022100057 DO https://doi.org/10.13386/j.issn1002-0306.2022100057 SF ELIB - SuUB Bremen
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