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Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon.

作者信息

Dama R A, Ndomou M, Milong C S M, Manz J C K, Nchoutpouen M N, Youogo M T, Ndômbôl R P N, Nsoga F V J, Ngo Tang C, Gouado I, Tchoumbougnang F

机构信息

Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, P.O.Box. 24157, Douala, Cameroon.

Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, P.O.Box. 24157, Douala, Cameroon.

出版信息

Food Chem. 2021 Nov 30;363:130229. doi: 10.1016/j.foodchem.2021.130229. Epub 2021 Jun 4.

DOI:10.1016/j.foodchem.2021.130229
PMID:34130100
Abstract
摘要

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