Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
出版年份 2020 全文链接
标题
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
作者
关键词
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出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-09-05
DOI
10.1111/1541-4337.12621
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