[Effects of cooking on the fatty acid composition of the lipids of various species of frozen fish. II. Free fatty acid composition].
作者信息
Quaglia G B, Audisio M, Fabriani G, Fidanza A
出版信息
Boll Soc Ital Biol Sper. 1974 Feb 28;50(4):161-7.
PMID:4447709
Abstract
摘要
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