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Q30400362-4BD233B9-AF05-4C0B-BF24-0956D3673E46
Q30400362-4BD233B9-AF05-4C0B-BF24-0956D3673E46
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http://www.wikidata.org/entity/statement/Q30400362-4BD233B9-AF05-4C0B-BF24-0956D3673E46
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P2860
Q30400362-4BD233B9-AF05-4C0B-BF24-0956D3673E46
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-4BD233B9-AF05-4C0B-BF24-0956D3673E46
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20d5b4ae1d913a4c0e21331eb29a7c60a25fb79f
P2860
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.