A LABORATORY METHOD FOR DETERMINING THE ABILITY OF ANTIOXIDANTS TO STABILIZE FAT IN BAKED GOODS

被引：6

作者：

MATTIL, KF

BLACK, HC

机构：

来源：

关键词：

D O I：

10.1007/BF02643503

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：325 / 327

页数：3

相关论文

共 8 条

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