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    Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing

    Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing by Zhang, J., Xu, D., Zhao, X., Mo, H., Fang, Zhongxiang

    Published 2017
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