Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

标题
Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 51, Issue 10, Pages 901-916
出版商
Informa UK Limited
发表日期
2011-09-29
DOI
10.1080/10408398.2011.606379

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