愚愚学园 外文期刊互助 Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of ma

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Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of ma

Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts
    【作者】N. M. Buthelezi, S. Tesfay, Lembe S. Magwaza
    【文章标题】Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts
    【期刊名，年份，卷（期），起止页MA】Scientia Horticulturae Volume 278, 27 February 2021, 109850

    【全文链接】https://doi.org/10.1016/j.scienta.2020.109850

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