[Elsevier] Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology

wangxinruirui Post time 2024-6-7 17:37:31 | Show all posts |Read mode
Reward10points

期刊:食品成分与分析杂志

作者:毕继才; 杨莉 杨震; 边莉; 高月月; 平春元 陈卓

发表日期:2023-4-

DOI:10.1016/j.jfca.2023.105143

PDF链接:https://www.sciencedirect.com/sc ... 889157523000170/pdf

文章链接:http://dx.doi .org/10.1016/j.jfca.2023.105143

文章来源:Elsevier BV


评论:

Best Answer

Reply

Use magic Donate Report

All Reply1 Show all posts
innertheory Post time 2024-6-7 17:37:32 | Show all posts

This post has been completed

Completed attachments will be deleted within 24 hours.
Reply

Use magic Donate Report

Junior Member
  • post

  • reply

  • points

    30

Latest Reply

Return to the list