多不饱和脂肪酸的氧化：机制、产物及抑制作用，重点关注鱼类。 - Suppr

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超能文献

Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish.

作者信息

Hsieh R J, Kinsella J E

机构信息

Campbell Institute for Research and Technology, Campbell Soup Company, Camden, New Jersey 08103.

出版信息

Adv Food Nutr Res. 1989;33:233-341. doi: 10.1016/s1043-4526(08)60129-1.

DOI:10.1016/s1043-4526(08)60129-1

PMID:2697233

Abstract

摘要

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