학술논문
Influence of heating time and metal ions on the amount of free fatty acids and formation rates of selected carbonyl compounds during the thermal oxidation of canola oil
Document Type
Article
Author
Source
In: Journal of Agricultural and Food Chemistry . (Journal of Agricultural and Food Chemistry, 22 December 2010, 58(24):12777-12783)
Subject
Language
English
ISSN
00218561
15205118
15205118