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	Fresh-Keeping Effects of Melanin-Free Extract From Squid Ink on Yellowfin Sea Bream (Sparus latus) During Cold Storage
	Shi, Lisha[1]; Liu, Huazhong[2]; Zhong, Jieping[3]; Pan, Jiangqiu[1]
	2015
卷号	24期号:3页码:199
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/5486091
专题	广东海洋大学
作者单位	1.[1]Guangdong Ocean Univ, Fac Food Sci & Technol, Zhanjiang 524088, Peoples R China 2.[2]Guangdong Ocean Univ, Biochem Ctr, Zhanjiang 524088, Peoples R China 3.[3]Guangdong Ocean Univ, Fac Sci, Zhanjiang 524088, Peoples R China
推荐引用方式 GB/T 7714	Shi, Lisha[1],Liu, Huazhong[2],Zhong, Jieping[3],et al. Fresh-Keeping Effects of Melanin-Free Extract From Squid Ink on Yellowfin Sea Bream (Sparus latus) During Cold Storage[J],2015,24(3):199.
APA	Shi, Lisha[1],Liu, Huazhong[2],Zhong, Jieping[3],&Pan, Jiangqiu[1].(2015).Fresh-Keeping Effects of Melanin-Free Extract From Squid Ink on Yellowfin Sea Bream (Sparus latus) During Cold Storage.,24(3),199.
MLA	Shi, Lisha[1],et al."Fresh-Keeping Effects of Melanin-Free Extract From Squid Ink on Yellowfin Sea Bream (Sparus latus) During Cold Storage".24.3(2015):199.

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