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並前往https://link.springer.com/chapter/10.1007/978-1-4613-2265-8_10

Oxidation-Induced Changes in Foods | SpringerLink

R. L. Ory; A. J. St Angelo; Y.-Y. Gwo; G. J. FlickJr. R. R. Mod ... cause of poor shelf life and off-flavors in processed foods is oxidation of lipids, ...

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