石榴皮醇提物对薯条深度油炸过程中煎炸油氧化稳定性及丙烯酰胺含量的影响
戚岱莎，李舒雲，张清
Effect of Ethanol Extract of Pomegranate Peels on the Oxidative Stability of Frying Oil and Acrylamide Content during Deep Frying of French Fries
QI Daisha, LI Shuyun, ZHANG Qing
食品科学
.
2022, (16): 122
-128
.
DOI: 10.7506/spkx1002-6630-20211024-256
京公网安备 11010202009729号