Quality changes after oxidation of sardine oil and the effects on physiological indices of Drosophila melanogaster

LIU Xiaoqi, CHEN Shiyuan, ZHANG Bin, ZHENG Wenxiong, LIN Huimin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 281-287.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 281-287. DOI: 10.13995/j.cnki.11-1802/ts.043755

Quality changes after oxidation of sardine oil and the effects on physiological indices of Drosophila melanogaster

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 281-287 https://doi.org/10.13995/j.cnki.11-1802/ts.043755

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