标题
Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review
作者
关键词
-
出版物
JOURNAL OF FOOD BIOCHEMISTRY
Volume 40, Issue 3, Pages 371-390
出版商
Wiley
发表日期
2015-11-27
DOI
10.1111/jfbc.12215
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy
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