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Modifcation of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy
  • 作者：Yuan Y, Jin M, Jiao L, Wang X, Sun P, Betancor M, Tocher D, Zhou Q*
  • 年份：
  • 发表期刊：Food Chemistry
  • 影响因子：6.306
  • DOI：10.1016/j.foodchem.2019.125607

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