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油脂体的组成、结构及氧化稳定性研究进展.

Authors :
王广婕
赵焕宇
苏成成
韦 旋
吴梦果
单 迪
黄 萍
马佳歌
侯俊财
姜瞻梅
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 21, p293-302, 10p
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.)

Subjects

Subjects :
EMULSIONS
PETROLEUM

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
21
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
174260964
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221024-250