| 标题 |
Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry International 作者:Yilai Wan; Zhanglian Chen; Hongbin Wu; Wenyu Liu; Changqing Wei 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)