OXIDATION OF WHEAT FLOUR .5. EFFECT OF LIPID PEROXIDES + ANTIOXIDANTS

被引：0
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作者：
DAHLE, LK
SULLIVAN, B
机构：
来源：
CEREAL CHEMISTRY | 1964年 / 40卷 / 04期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：372 / &
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