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中文
Meat Research
2007
,
Vol. 21
Issue (11)
: 23-24
DOI
: 10.7506/rlyj1001-8123-200711007
Basic Research
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Antioxidation of Vitamin E on the Lard Oil
ZHU Xiao-yang et al.
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200711007
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[1]
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui.
Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel
[J]. Meat Research, 2023, 37(4): 21-28.
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2007, Vol. 21 Issue (11): 23-24 DOI: 10.7506/rlyj1001-8123-200711007
