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  • 油脂体的组成、结构及氧化稳定性研究进展.

    Published in:
    Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 293, doi. 10.7506/spkx1002-6630-20221024-250
    By:
    • 王广婕;
    • 赵焕宇;
    • 苏成成;
    • 韦 旋;
    • 吴梦果;
    • 单 迪;
    • 黄 萍;
    • 马佳歌;
    • 侯俊财;
    • 姜瞻梅
    Publication type:
    Article