Qi Wang, Chang-Hu Xue, Zhao-Jie Li, and Jie Xu. Phosphatidylcholine levels and their fatty acid composition in squid egg: A comparison study with pollack roe and sturgeon caviar. Journal of Food Lipids, 2008,15(2): 222-230. (IF:0.952)
访问:284 日期:2012-07-25