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Comparison between high-pressure steam and vinegar stir-fry..:
Ren, Mengying
;
Lu, Jianfeng
;
Song, Yuan
...
Journal of Food Composition and Analysis. 132 (2024) - p. 106391 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106391
RT Journal T1 <Title>Comparison between high-pressure steam and vinegar stir-frying on grinding characteristics and nutrient components of turtle shells: Difference between carapace and plastron</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106391&Exemplar=1&LAN=DE A1 Ren, Mengying A1 Lu, Jianfeng A1 Song, Yuan A1 Zhu, Jiaojiao A1 Lin, Lin A1 Lu, Huizi A1 Wan, Quan A1 Jiang, Shaotong PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 132 SP 106391 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106391 DO https://doi.org/10.1016/j.jfca.2024.106391 SF ELIB - SuUB Bremen
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