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	Effect of deodorization method on the chemical and nutritional properties of fish oil during refining
	Song, Gongshuai[1,2]; Zhang, Mengna[1,2]; Peng, Xi[1,2]; Yu, Xina[1,2]; Dai, Zhiyuan[1,2]; Shen, Qing[1,2]
	2018
卷号	96页码:560
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5889309
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Inst Seafood, 149 Jiaogong Rd, Hangzhou, Zhejiang, Peoples R China 2.[2]Joint Key Lab Aquat Prod Proc Zhejiang Prov, Hangzhou, Peoples R China
推荐引用方式 GB/T 7714	Song, Gongshuai[1,2],Zhang, Mengna[1,2],Peng, Xi[1,2],et al. Effect of deodorization method on the chemical and nutritional properties of fish oil during refining[J],2018,96:560.
APA	Song, Gongshuai[1,2],Zhang, Mengna[1,2],Peng, Xi[1,2],Yu, Xina[1,2],Dai, Zhiyuan[1,2],&Shen, Qing[1,2].(2018).Effect of deodorization method on the chemical and nutritional properties of fish oil during refining.,96,560.
MLA	Song, Gongshuai[1,2],et al."Effect of deodorization method on the chemical and nutritional properties of fish oil during refining".96(2018):560.

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