| 标题 |
Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:Mª Carmen Murillo‐Cruz; Mariela Chova; Ruperto Bermejo‐Román 出版日期:2021-01-06 |
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(2025-6-4)