Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil

出版年份 2016 全文链接

标题

作者

关键词

Canolol, Fatty acid composition, Microwave pretreatment, Oxidative stability, Tocochromanol contents

出版物

Volume 68, Issue -, Pages 634-641

出版商

Elsevier BV

发表日期

2016-01-09

DOI

10.1016/j.lwt.2016.01.013

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