The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
出版年份 2019 全文链接
标题
The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
作者
关键词
-
出版物
Foods
Volume 8, Issue 8, Pages 327
出版商
MDPI AG
发表日期
2019-08-08
DOI
10.3390/foods8080327
参考文献
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