Effect of traditional Chinese cooking methods on fatty acid...

Food Chemistry 2017 / 10 Vol. 233

Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

Cui, Yamin, Hao, Pengfei, Liu, Bingjie, Meng, Xianghong
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Volume:
233
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.084
Date:
October, 2017
File:
PDF, 449 KB
english, 2017
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