没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响

{"title":"没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响","authors":"杜伊晗 | 何强 | 董怡","doi":"10.13982/j.mfst.1673-9078.2024.4.1068","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响\",\"authors\":\"杜伊晗 | 何强 | 董怡\",\"doi\":\"10.13982/j.mfst.1673-9078.2024.4.1068\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":18719,\"journal\":{\"name\":\"现代食品科技\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"现代食品科技\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.1068\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"现代食品科技","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.1068","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}