The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”
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| Description | scientific article published on May 12, 2011 |
| Author/s |
author: Laëtitia Théron |
| Publication date | May 12, 2011 |
| Language | English |
| Country of origin | |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174011001549?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |