上海交大研究生院主页平台管理系统 Wu Shimin--Home-- Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

Language : 中文

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Journal:Journal of Food Composition and Analysis

ISSN No.:0889-1575

Translation or Not:no

Date of Publication:2022-08-01

Indexed by:期刊论文

Date of Publication:2022-08-01

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