Characterization of Lecithin Isolated from Anchovy (Engraulis japonica) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02764.x/fullpdf
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