| 标题 |
A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil |
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| DOI | |
| 其它 |
期刊:Food & Function 作者:Qiang Wang; E. Decker; Jiajia Rao; Bingcan Chen 出版日期:2019-01-22 |
| 求助人 | |
| 下载 |
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(2025-6-4)