Quantitative Modeling Method for Predicting Total Polar Compound Contents in Frying Oil Based on LF-NMR Relaxation Parameters
YANG Xue-ping, LIU Bao-lin, WANG Xin*, LU Hai-yan, ZHAO Ting-ting
FOOD SCIENCE . 2014, (24): 110 -114 .  DOI: 10.7506/spkx1002-6630-201424021