FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (2): 15-17.
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ZHANG Gui-Ying, LI Lin, GUO Si-Yuan
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Abstract: Based on expounding the structure of Vitamin E and its antioxidative mechanism, the advance of the stability of Vitamin E in vegetable oils during microwave heating was reviewed.
Key words: Microwave Vitamin E Vegetable oils Antioxidative ability
ZHANG Gui-Ying, LI Lin, GUO Si-Yuan. Effects of Microwave on Antioxidative Ability of Vitamin E in Vegetable oils[J]. FOOD SCIENCE, 1998, 19(2): 15-17.
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