|
KMID : 0380619970290020379
|
|
Korean Journal of Food Science and Technology
1997 Volume.29 No. 2 p.379 ~ p.382
|
|
|
Effects of Roasting Process and Antioxidants on Oxidative Stability of Perilla Oils
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|