Effect of Low-oxygen Storage on Fatty Acid Oxidation of Korea Pine Nut Kernel at Ambient Temperature
LI Peng-xia1，WANG Wei1，HUANG Kai-hong1，LIANG Li-song2，WANG Gui-xi2,*
FOOD SCIENCE . 2009, (6): 246 -249 .  DOI: 10.7506/spkx1002-6630-200906058