Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils
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  • 作者：Kshitij Shrestha ; Bruno De Meulenaer
  • 刊名：Journal of Agricultural and Food Chemistry
  • 出版年：2014
  • 出版时间：June 18, 2014
  • 年：2014
  • 卷：62
  • 期：24
  • 页码：5412-5419
  • 全文大小：364K
  • 年卷期：v.62,no.24(June 18, 2014)
  • ISSN：1520-5118
文摘
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