| 标题 |
Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Sneha Sehwag; Rohit Upadhyay; Hari N. Mishra 出版日期:2017-12-22 |
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(2025-6-4)