Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment
Crossref DOI link: https://doi.org/10.1007/s11746-016-2891-9
Published Online: 2016-09-07
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhou, Ye
Fan, Wei
Chu, Fuxiang
Pei, Dong
Funding for this research was provided by:
Ministry of Science and Technology of the People\'s Republic of China (2013BAD14B01)
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License valid from 2016-09-07