Effect of rosemary fat-soluble compound antioxidant on peanut oil quality during frying process

Ying WANG, Hui DENG, Xiang-hui ZENG, Meng-nan YANG, Ya-qian ZENG

CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2023, Vol. 45 ›› Issue (3) : 637-642.

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CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2023, Vol. 45 ›› Issue (3) : 637-642. DOI: 10.19802/j.issn.1007-9084.2022113

Effect of rosemary fat-soluble compound antioxidant on peanut oil quality during frying process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 45(3): 637-642 https://doi.org/10.19802/j.issn.1007-9084.2022113

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