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Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
Ãatak, Jale, Ãaman, Reyhan, Ceylan, ZaferJournal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2020.1827113
Date:
September, 2020
File:
PDF, 1.26 MB
2020