Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction

WANG Fangmei; ZHANG Xin; GU Panpan; XU Ruonan; ZHANG Hongyu; ZHANG Xiuke; WANG Yingmei; Sealy Azat Abulimit; WANG Liang

doi:10.13995/j.cnki.11-1802/ts.018009

WANG Fangmei,ZHANG Xin,GU Panpan,XU Ruonan,ZHANG Hongyu, ZHANG Xiuke,WANG Yingmei, Sealy Azat Abulimit,WANG Liang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 164-169.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 164-169. DOI: 10.13995/j.cnki.11-1802/ts.018009

Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 164-169 https://doi.org/10.13995/j.cnki.11-1802/ts.018009

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