Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds
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文献信息
题目
Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds
作者
Marion Daniela Marchetti, Rolando Jesus Jimenez Lugo, Águeda Elena Massa, Marina Czerner
Scihuhuan