Effects of Different Extraction Methods on the Quality and Antioxidant Activity of Safflower Seed Oil

被引：0
|
作者：
He, Yuzhu [1 ]
Wang, Qiongqiong [2 ]
Cui, Ruiguo [3 ]
Song, Lijun [3 ]
机构：
[1] Shangqiu Quality Technology Supervision and Testing Center, Shangqiu,221000, China
[2] Aksu Vocational and Technical College, Aksu,843000, China
[3] College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao,066600, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
Compendex;
D O I：
10.13386/j.issn1002-0306.2023110108
中图分类号：
学科分类号：
摘要：
Free radicals
引用
收藏
页码：262 / 270
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