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迷迭香脂溶性复配抗氧化剂对花生油煎炸过程品质的影响.
- Source :
- Chinese Journal of Oil Crop Sciences; 2023, Vol. 45 Issue 3, p637-642, 6p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Chinese Journal of Oil Crop Sciences is the property of Oil Crops Research Institute of Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- PEANUT oil
CARNOSIC acid
URSOLIC acid
VITAMIN C
CHEMICAL synthesis
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10079084
- Volume :
- 45
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Chinese Journal of Oil Crop Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 171907298
- Full Text :
- https://doi.org/10.19802/j.issn.1007-9084.2022113