CHANGES IN THE TOCOPHEROL CONTENT OF ALMOND, PECAN AND MACADAMIA KERNELS DURING STORAGE

被引：19

作者：

FOURIE, PC ^{[1
]}

BASSON, DS ^{[1
]}

机构：

[1] UNIV STELLENBOSCH,DEPT FOOD SCI,STELLENBOSCH 7600,SOUTH AFRICA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1989年 / 66卷 / 08期

关键词：

D O I：

10.1007/BF02670095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1113 / 1115

页数：3

共 14 条

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