食品工业科技2016，Vol.37Issue(23)：291-297,7.DOI:10.13386/j.issn1002-0306.2016.23.046
低温连续相变萃取蓝圆鲹鱼油及其脂肪酸组成分析
Study on the extract of fish oil from Decapterus Maruadsi by low-temperature continuous phase transition and analysis on fatty acid composition
摘要
关键词
蓝圆鲹/低温连续相变/理化性质/脂肪酸/气相色谱-质谱法(GC-MS)Key words
Decapterus Maruadsi/low-temperature continuous phase transition/physicochemical properties/fatty acid/gas chromatography-mass spectrometry(GC-MS)分类
轻工纺织引用本文复制引用
杨小斌,周爱梅,王爽,刘春花,曹庸..低温连续相变萃取蓝圆鲹鱼油及其脂肪酸组成分析[J].食品工业科技,2016,37(23):291-297,7.基金项目
广东省科技计划项目(2015A020209099). （2015A020209099）
