| 标题 |
Palm oil-based chemically interesterified fat: An alternative to lard regarding application in traditional Chinese táo sū |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Linshang Zhang; Yingjing Bi; Rui Zhang; Niu Yueting; Fanfan Song; et al 出版日期:2025-11-26 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)