食品科学 ›› 2005, Vol. 26 ›› Issue (9): 187-188.
• 基础研究 • 上一篇 下一篇
温辉梁, 方志杰, 袁美兰
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WEN Hui-Liang, FANG Zhi-Jie, YUAN Mei-Lan
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摘要: 本文探讨了棉籽糖对鱼油的抗氧化作用。实验结果表明,棉籽糖对鱼油等高不饱和物质具有稳定作用。
关键词: 棉籽糖, 鱼油, 抗氧化
Abstract: This paper discussed the antioxygenation of raffinose to fish oil. The research results show that raffinose have stabilization on fish oil and some other high unsaturated substances.
Key words: raffinose, oil fish, antioxygenation
温辉梁, 方志杰, 袁美兰. 棉籽糖对鱼油的抗氧化作用[J]. 食品科学, 2005, 26(9): 187-188.
WEN Hui-Liang, FANG Zhi-Jie, YUAN Mei-Lan. Antioxygenation of Raffinose to Fish Oil[J]. FOOD SCIENCE, 2005, 26(9): 187-188.
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