| 标题 |
Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Yanshun Xu; Yayun Xie; Wenshui Xia; Joe Mac Regenstein; Pei Gao 出版日期:2018 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)