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1دورية أكاديمية
المؤلفون: Kehong Liang, Hong Zu, Xiaohong Wang
المصدر: CyTA - Journal of Food, Vol 18, Iss 1, Pp 102-107 (2020)
مصطلحات موضوعية: egg products, omega-3 fatty acid content, free amino acids, antioxidant activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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2
المؤلفون: Xiaohong Wang, Hong Zu, Kehong Liang
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 102-107 (2020)
مصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, Free amino, free amino acids, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, egg products, Food science, N 3 pufa, 0303 health sciences, lcsh:TP368-456, Chemistry, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, lcsh:Food processing and manufacture, omega-3 fatty acid content, embryonic structures, lcsh:Nutrition. Foods and food supply, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abd1de56f7fe03cbfac7ea863029ea96Test
https://doi.org/10.1080/19476337.2020.1713896Test