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	Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS
	Chen, Hongjian[1]; Cao, Peirang[1]; Li, Bo[1]; Sun, Dewei[1]; Wang, Yong[2]; Li, Jinwei[1]; Liu, Yuanfa[1]
	2017
卷号	221页码:1434
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4300694
专题	暨南大学
作者单位	1.[1]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 2.[2]Jinan Univ, Guangdong Saskatchewan Oilsee Joint Lab, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Chen, Hongjian[1],Cao, Peirang[1],Li, Bo[1],et al. Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS[J],2017,221:1434.
APA	Chen, Hongjian[1].,Cao, Peirang[1].,Li, Bo[1].,Sun, Dewei[1].,Wang, Yong[2].,...&Liu, Yuanfa[1].(2017).Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS.,221,1434.
MLA	Chen, Hongjian[1],et al."Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS".221(2017):1434.

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