猪油煎炸过程中理化性质与低场核磁共振弛豫特性的相关性分析

赵婷婷，王欣*，刘宝林，卢海燕

Relationship between Physico-chemical Indexes of Lard and LF-NMR Characteristics during Frying Process

ZHAO Ting-ting, WANG Xin*, LIU Bao-lin, LU Hai-yan

食品科学 . 2014, (23): 7 -13 . DOI: 10.7506/spkx1002-6630-201423002