Effects of Preparation Techniques on Physicochemical Properties, Nutritional Components and Oxidation Stability of Tiger Nut Oil

被引：0
|
作者：
Wang, Yajie [1 ]
Han, Jiajia [1 ]
Tan, Zhifa [2 ]
Ma, Chunhui [3 ]
Wang, Jiaping [4 ]
Fu, Yini [1 ]
Wei, Changqing [1 ]
Liu, Wenyu [1 ]
机构：
[1] School of Food Science and Technology, Shihezi University, Shihezi,832003, China
[2] The Economic Development Office in 54 Corps Xing’an Town, Tumxuk,844000, China
[3] College of Animal Science and Technology, Shihezi University, Shihezi,832003, China
[4] Agricultural College, Shihezi University, Shihezi,832003, China
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 11期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20220523-285
中图分类号：
学科分类号：
摘要：
Hot pressing
引用
收藏
页码：64 / 71
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