花椒籽仁油在加热过程中反式脂肪酸组成、酸值及过氧化值的变化

姚世勇，王斐，史闯，崔榕，郑旭煦

Changes in Trans Fatty acids Composition, Acid Value and Peroxide Value in Zanthoxylum bungeanum Seed Kernel Oil during Heating Process

YAO Shiyong, WANG Fei, SHI Chuang, CUI Rong, ZHENG Xuxu

食品科学 . 2015, (16): 186 -191 . DOI: 10.7506/spkx1002-6630-201516034