Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
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Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
@wuu
2016年学术文章
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2016年学术文章
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2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
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2016年學術文章
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2016年學術文章
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name
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@en
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@nl
type
label
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@en
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@nl
prefLabel
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@en
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@nl
P2093
P2860
P356
P1476
Mechanisms of Docosahexaenoic ...... after Various Cooking Methods.
@en
P2093
Haruo Tomita
Lennie K Y Cheung
Toshikazu Takemori
P2860
P304
P356
10.1111/1750-3841.13367
P577
2016-06-15T00:00:00Z