| 标题 |
Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid restructuring |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Jinlin Li; Huijuan Zhou; Linchuan Xu; Chengwei Yu; Mingming Hu; et al 出版日期:2025-10-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)