| 标题 |
Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids |
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期刊:Lwt - Food Science and Technology 作者:M. Erdmann; R. Lautenschlaeger; Benjamin Zeeb; M. Gibis; J. Weiss 出版日期:2017-06-01 |
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(2025-6-4)