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Q30400362-723A7DD8-E60B-4CE4-AD45-77BDB3F6BB8A
Q30400362-723A7DD8-E60B-4CE4-AD45-77BDB3F6BB8A
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http://www.wikidata.org/entity/statement/Q30400362-723A7DD8-E60B-4CE4-AD45-77BDB3F6BB8A
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P2860
Q30400362-723A7DD8-E60B-4CE4-AD45-77BDB3F6BB8A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-723A7DD8-E60B-4CE4-AD45-77BDB3F6BB8A
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type
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wasDerivedFrom
20d5b4ae1d913a4c0e21331eb29a7c60a25fb79f
P2860
Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil.