Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi)
Crossref DOI link: https://doi.org/10.1007/s00217-014-2330-9
Published Online: 2014-10-04
Published Print: 2015-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gokhisar, Ozge Kurt
El, Sedef Nehir
Text and Data Mining valid from 2014-10-04
