高温加热对牡丹籽油脂肪酸和理化性质的影响

魏小豹，韦莹莹，薛璟祺，张秀新，邵兴锋

Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil

WEI Xiaobao, WEI Yingying, XUE Jingqi, ZHANG Xiuxin, SHAO Xingfeng

食品科学 . 2018, (3): 15 -20 . DOI: 10.7506/spkx1002-6630-201803003