Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation efficiency利用壁材优化凤尾鱼油微胶囊化：对氧化稳定性和包封效率的影响Food ChemistryIF9.82026-08-010OAAI
Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°CFOOD CHEMISTRYIF9.82006-07-0195PREAI
Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca:Cephalopoda) in the north eastern Mediterranean seaFOOD CHEMISTRYIF9.82006-04-0150PREAI
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