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中文
Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil
LIU Yulan, LIU Hailan, HUANG Huina, MA Yuxiang, AN Jun, WANG Manyi
FOOD SCIENCE . 2019, (
11
): 42 -48 . DOI: 10.7506/spkx1002-6630-20180504-042