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Qing Zhang, Wen Qin,et al.The changes in the volatile aldehydes formed during the deep-fat frying process

 【发布日期:2016-03-16】 【字号: 】 【关闭此页【来源:】
 Qing Zhang, Wen Qin, Derong Lin, Qun Shen, and Ahmed S.M. Saleh. The changes in the volatile aldehydes formed during the deep-fat frying process. Journal of Food Science and Technology, 2015, 52(12), 7683-7696. IF2.203
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