| 标题 |
Monitoring changes in 3-monochloropropanediol, 2-monochloropropanediol, and glycidyl esters of palm olein after repeated deep frying of commercial chicken nuggets |
| 网址 | |
| DOI |
10.47836/ifrj.31.6.17
doi
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| 其它 |
期刊:International Food Research Journal 作者:Nik Nur Ashirah Nik Azmi; Thuan Chew Tan; May Yen Ang; Yong Foo Wong; Yin-Hui Leong 出版日期:2025-07-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)