Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans(glycine max L.)
- 28 May 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 66 (3) , 345-351
- https://doi.org/10.1016/s0308-8146(99)00072-2
Abstract
No abstract availableKeywords
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