QUANTITATIVE CHANGES IN SOME UNSAPONIFIABLE COMPONENTS OF SOYA BEAN OIL DUE TO REFINING

被引：46

作者：

GUTFINGER, T ^{[1
]}

LETAN, A ^{[1
]}

机构：

[1] TECHNION ISRAEL INST TECHNOL, DEPT FOOD ENGN & BIOTECHNOL, HAIFA, ISRAEL

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740250910

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1143 / 1147

页数：5

共 22 条

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GUTFINGER, T ;

LETAN, A .

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[10]

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