المؤلفون: Xiongwei Yu, Bin Li, Hui Ouyang, Weijian Xu, Ruru Zhang, Xing Fu, Sihai Gao, Shugang Li

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101108- (2024)

مصطلحات موضوعية: Watermelon seed kernels (WSK), Oxidative rancidity, HS-SPME-GC-O-MS, Lipidomics, Biomarkers, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523005515; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/5eed91eda36048a3800a159aacba23e5