The paper Studied the major factors including light, Storage temperature and storage time on the stability of Lycopene in the quality cooking oil.

 
  • 以番茄紅素保存率為穩定性指標,就貯存時(shí)間、貯存溫度和光照對食用調和油中添加番茄紅素的影響進(jìn)行了探討。
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