微波加热与常规加热对植物油温度和氧化稳定性影响的对比
张桂英, 郭祀远, 李琳, 蔡妙颜
Comparative Study on Temperature and Oxidative Stability of Vegetable Oils Treated Respectively by Microwave and Conventional Heating
ZHANG Gui-Ying, GUO Si-Yuan, LI Lin, CAI Miao-Yan
食品科学
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2000, (2): 27
-29
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