FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 21-26.doi: 10.7506/spkx1002-6630-20190723-311
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YU Mengdan, ZHU Tingting, SU Pei, BI Yanlan, LIU Wei, YUAN Fangbo
Online:
2020-09-25
Published:
2020-09-18
CLC Number:
YU Mengdan, ZHU Tingting, SU Pei, BI Yanlan, LIU Wei, YUAN Fangbo. VE Loss and Its Effect on the Quality and Stability of Palm Oil during Frying[J]. FOOD SCIENCE, 2020, 41(18): 21-26.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190723-311
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