Fatty acid and tocopherol contents and oxidative stability of walnut oils

被引：0

作者：

Savage, G.P. ^{[1
]}

Dutta, P.C. ^{[2
]}

McNeil, D.L. ^{[1
]}

机构：

[1] Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand

[2] Department of Food Science, Swed. Univ. of Agricultural Sciences, Uppsala, Sweden

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1999年 / 76卷 / 09期

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D O I：

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中图分类号：

学科分类号：

摘要：

引用

页码：1059 / 1063

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