The phospholipids of fish
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
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Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Two-Dimensional 31P,1H NMR Spectroscopic Profiling of Phospholipids in Cheese and Fish;Journal of Agricultural and Food Chemistry;2013-07-15
2. “Warmed-Over” Flavor in Meat, Poultry, and Fish;Advances in Food Research Volume 23;1977
3. Nonaqueous beef flavor components: composition of petroleum ether-extractable intramuscular polar lipids;Journal of Agricultural and Food Chemistry;1969-01
4. The characterization and incorporation of radioactive bases into scallop phospholipids;Comparative Biochemistry and Physiology;1968-11
5. Carbonyl Compounds in Salted Cod.: II. Separation and Identification of Volatile Monocarbonyl Compounds from Heavily Salted Cod;Journal of the Fisheries Research Board of Canada;1965-01-01
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