| 标题 |
Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Y. Lee; Se-Wook Oh; Jaehyun Chang; In-Hwan Kim 出版日期:2004-01-01 |
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(2025-6-4)