Examination of the possibility of analysis of trans-fatty acid content in frying oil by measuring the fried potatoes with near infrared spectroscopy
Examination of the possibility of analysis of trans-fatty acid content in frying oil by measuring the fried potatoes with near infrared spectroscopy
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通过近红外光谱法测量炸土豆来检验分析煎炸油中反式脂肪酸含量的可能性
DOI：
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发表时间：
2017
期刊：
影响因子：
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通讯作者：
Yelian Miao and Han Zhang
中科院分区：
文献类型：
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作者：
Jie Yu Chen;Shuo Wang;Xiaofang Liu;Eitaro Masui;Yelian Miao and Han Zhang
