Oleogels as alternatives for frying fats and oils

被引：0
|
作者：
Matthäus B. [1 ]
Schubert M. [1 ]
Erlenbusch N. [1 ]
Smit I. [1 ]
Weber L. [1 ]
Nikolay S. [1 ]
机构：
[1] Max Rubner-Institut, Department of Safety and Quality of Cereals, Detmold
来源：
INFORM | 2020年 / 31卷 / 07期
关键词：
D O I：
10.21748/inform.07.2020.22
中图分类号：
学科分类号：
摘要：
[No abstract available]
引用
收藏
页码：22 / 26
页数：4
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