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1 Ergebnisse
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Changes in the Quality and Flavor Components of Snakehead F..:
ZHANG Quan
;
WANG Wei
;
WU Sifen
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-026.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20220816-192
RT Journal T1 <Title>Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5dc91106a95c4f6e9efe2b0a2cbb6c33&Exemplar=1&LAN=DE A1 ZHANG Quan A1 WANG Wei A1 WU Sifen A1 ZHONG Bizhen A1 PENG Bin A1 LI Jinlin A1 HU Mingming A1 TU Zongcai PB China Food Publishing Company YR 2023 K1 snakehead fish oil K1 refining K1 physicochemical indexes K1 fatty acid composition K1 flavor substances K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-026.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20220816-192 DO https://doi.org/10.7506/spkx1002-6630-20220816-192 SF ELIB - SuUB Bremen
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