PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2008.00114.x/fullpdf
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