Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 87, Issue -, Pages 109-116

出版商

Elsevier BV

发表日期

2017-12-30

DOI

10.1016/j.foodcont.2017.12.011

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