STUDIES ON FREEZE-THAW CHELATION OF VERY LOW-DENSITY LIPOPROTEIN FROM HENS EGG-YOLK

被引：17

作者：

KURISAKI, J

KAMINOGAWA, S

YAMAUCHI, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04076.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：463 / 466

页数：4

共 33 条

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