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机译:由鱼副产物与EPA,DHA和鱼油制成的海鲜风味配方的气味特征
Northumbria Univ, Dept Biol Food & Nutr, Hlth & Life Sci, Newcastle City Campus,Ellison Pl, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England;
Northumbria Univ, Dept Biol Food & Nutr, Hlth & Life Sci, Newcastle City Campus,Ellison Pl, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England|Cranswick Country Foods PLC, Staithes Rd, Kingston Upon Hull HU12 8TE, N Humberside, England;
Northumbria Univ, Dept Biol Food & Nutr, Hlth & Life Sci, Newcastle City Campus,Ellison Pl, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England;
Maillard reaction; Volatiles; 2,4-Heptadienal; 4-Heptenal; Eicosapentaenoic acid (EPA); Docosahexaenoic acid (DHA);
机译:将EPA和DHA掺入血浆磷脂中以响应不同的omega-3脂肪酸制剂-鱼油与磷虾油的生物利用度比较研究
机译:由鱼副产物的酶水解产物生产海鲜风味配方
机译:从转基因Camelina sativa油到血脂中的EPA和DHA的餐后掺入相当于来自健康人类的鱼油
机译:通过尿素络合从海水鱼油中浓缩DHA和EPA
机译:影响有形和无形海产品特性以及社区支持的渔业销售网点的消费者偏好的因素
机译:将EPA和DHA掺入血浆磷脂以响应不同的omega-3脂肪酸制剂-鱼油与磷虾油的生物利用度比较研究
机译:由鱼副产物与EPA,DHA和鱼油制成的海鲜风味配方的气味特征