THE EFFECTS OF DIFFERENT ANTIOXIDANTS ON THE FLAVOR QUALITY OF SOYBEAN OIL DURING STORAGE

被引：0

作者：

WEN, J ^{[1
]}

MIN, DB ^{[1
]}

机构：

[1] OHIO STATE UNIV,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1981年 / 58卷 / 07期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：A576 / A576

页数：1

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