Quality evaluation of rapeseed oils based on the changes of volatile flavor and unsaturated fatty acids during frying
Quality evaluation of rapeseed oils based on the changes of volatile flavor and unsaturated fatty acids during frying
复制标题
基于煎炸过程挥发风味和不饱和脂肪酸变化的菜籽油品质评价
DOI：
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Han Zhang
中科院分区：
文献类型：
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作者：
Jin-Kui Ma;Tomomi Kono;Jie-Yu Chen;Han Zhang
