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红鳍东方純肝脏油脂精制前、后的品质与挥发性组分.

Authors :
刘书源
郭明珠
李晓雅
刘杨柳
张海恩
孙纪录
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Oct2024, Vol. 24 Issue 10, p405-417, 13p
Publication Year :
2024

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10097848
Volume :
24
Issue :
10
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
181800207
Full Text :
https://doi.org/10.16429/j.1009-7848.2024.10.037