THERMOOXIDATIVE AND AUTOXIDATIVE STABILITY OF WHEAT-GERM OIL

被引：0

|

作者：

SAITO, M ^{[1
]}

USUKI, R ^{[1
]}

KANEDA, T ^{[1
]}

机构：

[1] TOHOKU UNIV, FAC AGR, DEPT FOOD CHEM, SENDAI, MIYAGI 980, JAPAN

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 02期

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D O I：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：79 / 85

页数：7

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