Optimisation parameters of shallot cooking oil making and sensory evaluation of organosulphur active components
| Year | 2025 |
| Author | |
| Created date | 2026-03-10 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2025 |
| Publication month | 9 |
| Journal name | International Journal of Food Science and Technology |
| Publication area | 中華民國 |
| Volume | 62 |
| Issue | 2 |
| Start page | 183 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |