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微波预处理对芝麻油风味、营养 和安全品质的影响.

Authors :
赵宇航
尹文婷
汪学德
朱新亮
胡 鹏
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 9, p47-57, 11p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
9
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
164204657
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220719-223