| 标题 |
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries |
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| DOI | |
| 其它 |
期刊:Food Science and Biotechnology 作者:Mingi Chu; Eunjeong Noh; Kwang-Geun Lee 出版日期:2024-01-17 |
| 求助人 | |
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(2025-6-4)