Preliminary Studies on Composition, Quality and Oxidative Stability of Commercial Avocado Oil Produced in Chile
Preliminary Studies on Composition, Quality and Oxidative Stability of Commercial Avocado Oil Produced in Chile作者机构:Basic Science Department Faculty of Science University of Santo Tom6s Avda. Carlos Schorr 255 Talca 3473620 Chile Instituto de la Grasa (CSIC) Avda. Padre Tejero 4 Seville 41012 Spain
出 版 物:《Journal of Food Science and Engineering》 (食品科学与工程(英文版)(美国))
年 卷 期:2014年第4卷第1期
页 面:21-26页
学科分类:0832[工学-食品科学与工程(可授工学、农学学位)] 080706[工学-化工过程机械] 08[工学] 0807[工学-动力工程及工程热物理] 083202[工学-粮食、油脂及植物蛋白工程]