| 标题 |
Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values |
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| DOI | |
| 其它 |
期刊:European Journal of Lipid Science and Technology 作者:Michèle Viau; Claude Genot; Lucie Ribourg; Anne Meynier 出版日期:2015-11-26 |
| 求助人 | |
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(2025-6-4)