Citation: | ZHONG Qin, XUE Han, LOU Zhanzhan, et al. Analysis of Volatile Compounds Changes during the Oxidation of Pressed Rapeseed Oil[J]. Science and Technology of Food Industry, 2021, 42(21): 91−99. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030055. |
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