Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

出版年份 2019 全文链接

标题

作者

关键词

出版物

Volume 298, Issue -, Pages 125029

出版商

Elsevier BV

发表日期

2019-06-18

DOI

10.1016/j.foodchem.2019.125029

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