| 标题 |
Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xiaodan Li; Jinwei Li; Yong Wang; Peirang Cao; Yuanfa Liu 出版日期:2017-05-18 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)