微量成分形成的反胶束对亚麻籽油氧化稳定性的影响
王新天,陈洪建,李晓雯,彭登峰,陈亚淑,邓乾春
Effects of Reverse Micelles Formed by Minor Components on Oxidative Stability of Flaxseed Oil
WANG Xintian, CHEN Hongjian, LI Xiaowen, PENG Dengfeng, CHEN Yashu, DENG Qianchun
食品科学
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2022, (10): 1
-6
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DOI: 10.7506/spkx1002-6630-20210607-082