المؤلفون: Shuji Liu, Xianwei Liu, Xueqin Zhang, Yongchang Su, Xiao’e Chen, Shuilin Cai, Dengyuan Liao, Nan Pan, Jie Su, Xiaoting Chen, Meitian Xiao, Zhiyu Liu

المصدر: Foods, Vol 12, Iss 21, p 3963 (2023)

مصطلحات موضوعية: water-soluble squid ink melanin, stability, scavenging free radicals, adsorption of Cd 2+, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/12/21/3963; https://doaj.org/toc/2304-8158; https://doaj.org/article/2a1710001dfd4991a9a21b7a1c4fad51

الاتاحة: https://doi.org/10.3390/foods12213963
https://doaj.org/article/2a1710001dfd4991a9a21b7a1c4fad51