The result by OSI method showed that the oxidative stability of xanthium oil was obviously raised when unshelled seed had been baked.

  • OSI法测定其氧化稳定性,结果显示苍耳籽带壳烘烤后提取的油脂氧化稳定性显著升高。

  • 互联网摘选 2025-01-19 22:43:43

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