Effect of marine phospholipid oxidation on food flavors

doi:10.13995/j.cnki.11-1802/ts.018999

YOU Hailin, JIANG Lu, LIU Kaikai, LIANG Shuying, ZHAO Hui, HU Jian’en, LU Hang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 268-273.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 268-273. DOI: 10.13995/j.cnki.11-1802/ts.018999

Effect of marine phospholipid oxidation on food flavors

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(11): 268-273 https://doi.org/10.13995/j.cnki.11-1802/ts.018999

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Received	Published
2018-10-09	2019-06-15
Issue Date
2019-07-08

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