| 标题 |
Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Agric Food Chem 作者:Utrera M, Rodríguez-Carpena JG, Morcuende D, Estévez M 出版日期:2012-04-04 |
| 求助人 | |
| 下载 |
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(2025-6-4)