ZHANG L, ZHANG M, YANG X, CHEN L, CHENG W, LIANG P. CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE . Ital. J. Food Sci. [Internet]. 2020 Nov. 25 [cited 2026 Apr. 21];32(4). Available from: https://www.itjfs.com/index.php/ijfs/article/view/1913