دورية أكاديمية
Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats.
| العنوان: | Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats. |
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| المؤلفون: | Bao, Huynh ND, Osako, Kazufumi, Ohshima, Toshiaki |
| المصدر: | Journal of the Science of Food & Agriculture; Aug2010, Vol. 90 Issue 10, p1634-1641, 8p |
| قاعدة البيانات: | Complementary Index |
Full Text Finder | تدمد: | 00225142 |
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| DOI: | 10.1002/jsfa.3992 |