煎炸方式和煎炸食材对花生煎炸油中3-氯丙醇酯和缩水甘油酯含量的影响

刘玉兰，刘海兰，黄会娜，马宇翔，安骏，王满意

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

食品科学 . 2019, (11): 42 -48 . DOI: 10.7506/spkx1002-6630-20180504-042