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المؤلفون: X. C. Weng, T.M. Olajide, B.K. Niu, H. Pasdar, H.A. Liu
المصدر: Grasas y Aceites, Vol 72, Iss 2 (2021)
Grasas y Aceites; Vol. 72 No. 2 (2021); e406
Grasas y Aceites; Vol. 72 Núm. 2 (2021); e406
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)مصطلحات موضوعية: 0301 basic medicine, Componentes aromáticos, Acid value, Sucrose, Induction period, Chemical composition, Baking technique, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Oil quality, Composición química, TX341-641, Cultivar, Peroxide value, Food science, Técnica de horneado, Aroma, 030109 nutrition & dietetics, biology, Walnut oil, Nutrition. Foods and food supply, Aceite de nuez, Organic Chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Calidad de aceites, Aroma components, chemistry, Food Science
وصف الملف: text/html; application/pdf; text/xml
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb508e12195d209ec3fd7778395b0cbf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1882