预处理技术对冷榨双低菜籽油品质及挥发性风味成分的影响
张欢欢,曾志红,高飞虎,黄桃翠,张玲,张雪梅,李雪,杨世雄
Effects of Different Pre-Processing Techniques on the Quality and Volatile Flavor Components of Cold Pressed Double Low Rapeseed Oil
ZHANG Huanhuan, ZENG Zhihong, GAO Feihu, HUANG Taocui, ZHANG Ling, ZHANG Xuemei, LI Xue, YANG Shixiong
食品科学 . 2020, (18): 233 -238 .  DOI: 10.7506/spkx1002-6630-20190917-207