煎炸猪油掺杂比例对猪油低场核磁共振弛豫特性及脂肪酸组成的影响
赵婷婷，王 欣*，刘宝林，卢海燕
LF-NMR Relaxation Characteristics and Fatty Acid Composition of Lard Adulterated with Used Lard
ZHAO Tingting, WANG Xin*, LIU Baolin, LU Haiyan
食品科学
.
2015, (1): 6
-12
.
DOI: 10.7506/spkx1002-6630-201501002
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