[1]
L. ZHANG, M. ZHANG, X. YANG, L. CHEN, W. CHENG, and P. LIANG, “CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE ”, Ital. J. Food Sci., vol. 32, no. 4, Nov. 2020, doi: 10.14674/IJFS.1913.