| 标题 |
Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis |
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| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Trinidad Pérez‐Palacios; Jorge Ruiz‐Carrascal; Estefanía Jiménez‐Martín; Juan Carlos Solomando; Teresa Antequera 出版日期:2018-06-10 |
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(2025-6-4)