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Q30400362-32E1EA25-BD64-4186-8CD8-85FD2661D345
Q30400362-32E1EA25-BD64-4186-8CD8-85FD2661D345
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http://www.wikidata.org/entity/statement/Q30400362-32E1EA25-BD64-4186-8CD8-85FD2661D345
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P2860
Q30400362-32E1EA25-BD64-4186-8CD8-85FD2661D345
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-32E1EA25-BD64-4186-8CD8-85FD2661D345
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type
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wasDerivedFrom
20d5b4ae1d913a4c0e21331eb29a7c60a25fb79f
P2860
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.