Fatty acid and tocopherol contents and oxidative stability of walnut oils

被引：0
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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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页码：1059 / 1063
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