| 标题 |
Microemulsification of peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: A comparative study in antioxidant and storage stability
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| DOI |
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| 其它 |
期刊:Food and bioproducts processing : transactions of the Institution of Chemical Engineers, Part C. 作者:Wang R, Yang J, Fan Y, Wang Y, Xu C, Guo G, Wang Z 出版日期:2024-08-01 |
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(2025-6-4)