Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions
作者： Thaddao Waraho
DOI:
关键词: Chemistry 、 Lipid oxidation 、 Polyunsaturated fatty acid 、 Oxidative phosphorylation 、 Chromatography 、 Soybean oil
摘要:
参考文章(209)
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