Citation: | CUI Suping, MU Qiuxia, QU Liuqing, et al. Effect of Antioxidative Peptide Components of Kidney Bean Protein on Thermal Oxidation Stability of Soybean Oil[J]. Science and Technology of Food Industry, 2022, 43(1): 56−61. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030191. |
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