论文信息 - The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines - 字舞流文

The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines

G. Sampaio | E. A. Torres | A. Sawaya | D. Chávez | R. N. Castro | V. S. Oliveira | T. Saldanha | O. D. Gamallo | Isabella Oliveira Alves Moreira de Carvalho | O. Gamallo | E. Torres