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Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods
by
Dong, Xiu-Ping
,
Li, De-Yang
,
Huang, Ying
,
Wu, Qiong
,
Liu, Wen-Tao
,
Qin, Lei
,
Zhou, Da-Yong
,
Prakash, Sangeeta
,
Yu
,
Chenxu
Published 2018
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Related Subjects
Bioresource and Agricultural Engineering
Cooking method
Food Science
Genetic
Molecular
and Biochemical Nutrition
fatty acids
flavor
turbot
volatile compounds
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