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Autor:
Huang CY; Department of Seafood Science, National Kaohsiung Marine University, No. 142, Hai-Chuan Rd., Nan-Tzu District, Kaohsiung 811, Taiwan, ROC. Electronic address: cyhuang@webmail.nkmu.edu.tw., Wu SJ; Department of Health and Nutrition, Chia Nan University of Pharmacy & Science, No. 60, Sec. 1, Erh-Jen Rd., Jen-Te District, Tainan 717, Taiwan, ROC., Yang WN; Department of Seafood Science, National Kaohsiung Marine University, No. 142, Hai-Chuan Rd., Nan-Tzu District, Kaohsiung 811, Taiwan, ROC., Kuan AW; Department of Seafood Science, National Kaohsiung Marine University, No. 142, Hai-Chuan Rd., Nan-Tzu District, Kaohsiung 811, Taiwan, ROC., Chen CY; Department of Seafood Science, National Kaohsiung Marine University, No. 142, Hai-Chuan Rd., Nan-Tzu District, Kaohsiung 811, Taiwan, ROC.
Publikováno v:
Food chemistry [Food Chem] 2016 Apr 15; Vol. 197 Pt B, pp. 1121-9. Date of Electronic Publication: 2015 Nov 27.