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
收藏
页码：A576 / A576
页数：1
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