https://scholars.lib.ntu.edu.tw/handle/123456789/394519
Title: | Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs | Authors: | Ding, Y. SHENG-YAO WANG Yang, D.-J. Chang, M.-H. YI-CHEN CHEN |
Issue Date: | 2015 | Journal Volume: | 23 | Journal Issue: | 3 | Start page/Pages: | 501-508 | Source: | Journal of Food and Drug Analysis | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84955289956&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/394519 |
DOI: | 10.1016/j.jfda.2015.02.004 |
Appears in Collections: | 動物科學技術學系 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.