FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 424-426.doi: 10.7506/spkx1002-6630-201024092
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SHAO Liang-liang,XU Jia-jie,ZHANG Liang,XU Cai-yun,HOU Fu-jing,SU Xiu-rong*
Received:
2010-10-11
Revised:
2010-11-21
Online:
2010-12-25
Published:
2010-12-29
Contact:
SU Xiu-rong
E-mail:suxiurong@gmail.com
CLC Number:
SHAO Liang-liang,XU Jia-jie,ZHANG Liang,XU Cai-yun,HOU Fu-jing,SU Xiu-rong*. Effect of Frying on Nutritional Compositions of Walnuts[J]. FOOD SCIENCE, 2010, 31(24): 424-426.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201024092
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