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1 Ergebnisse
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Difference Analysis and Quality Evaluation of Camellia olei..:
Anxiang HUANG
;
Zhongwei WANG
;
Shoulu YANG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070115. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021070115
RT Journal T1 <Title>Difference Analysis and Quality Evaluation of Camellia oleifera Seed Oil Produced in Guizhou by Different Preparation Methods</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d01d6ec50d9d494b84eb97df0177fa28&Exemplar=1&LAN=DE A1 Anxiang HUANG A1 Zhongwei WANG A1 Shoulu YANG A1 Wenlian BAI A1 Nengying WU A1 Yanxiong ZHANG A1 Anping HUANG A1 Zhaoyong DENG PB The editorial department of Science and Technology of Food Industry YR 2022 K1 camellia oleifera seed oil K1 preparation methods K1 composition of fatty acid K1 nutrient content K1 comprehensive quality evaluation K1 main production areas K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070115 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021070115 DO https://doi.org/10.13386/j.issn1002-0306.2021070115 SF ELIB - SuUB Bremen
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