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Journal: Foods, 2022
Volume: 11
Number: 1322
1322
Article: Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol
Authors: by Hailei Sun, Fangfang Li, Yan Li, Liping Guo, Baowei Wang, Ming Huang, He Huang, Jiqing Liu, Congxiang Zhang, Zhansheng Feng and Jingxin Sun
Link: https://www.mdpi.com/2304-8158/11/9/1322

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