| 标题 |
Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food science and technology 作者:Cheul-Young Yang; P. Mandal; Kyu‐Ho Han; M. Fukushima; K. Choi; et al 出版日期:2010-04-10 |
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(2025-6-4)