Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products

标题
Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 115, Issue 3, Pages 958-964
出版商
Elsevier BV
发表日期
2009-01-15
DOI
10.1016/j.foodchem.2009.01.017

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