Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)

出版年份 2019 全文链接

标题

作者

关键词

出版物

Volume 70, Issue 4, Pages 324

出版商

Departmento de Publicaciones del CSIC

发表日期

2019-07-17

DOI

10.3989/gya.1045182

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