Structural characteristics and oxidative stability of diacylglycerols prepared from Huajiao seed oil

作者：Xiaowei Peng, Chi Zhang, Ting Wang, Yan Pi, Jianquan Kan · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.148538 · 被引用次数：1 · 研究领域：Food Chemistry and Fat Analysis、Edible Oils Quality and Analysis、Biodiesel Production and Applications