BEJAOUI S, GHRIBI F, TELAHIGUE K, CHETOUI I, RABEH I, TRABELSI W, et al. Phospholipids profile of the edible clams flesh during different frying processes. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2019 Nov. 14 [cited 2026 May 7];46:81-8. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/366