Data Of Manuscript Pork organs as a potential source of flavour-related substances
收藏DataCite Commons2024-11-13 更新2025-04-09 收录
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https://digital.csic.es/handle/10261/371659
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资源简介：
Excel file including: Proximate composition and physicochemical parameters of porcine organs, antioxidant activity of pork organs (ABTS, DPPH and FRAP), total nucleotides (mg nucleotide/100g organ), free amino acids (mg amino acid/g organ), and total amino acids (mg amino acid/g organ).
提供机构：
DIGITAL.CSIC
创建时间：
2024-11-13
