Changes in Trans Fatty acids Composition, Acid Value and Peroxide Value in Zanthoxylum bungeanum Seed Kernel Oil during Heating Process
YAO Shiyong, WANG Fei, SHI Chuang, CUI Rong, ZHENG Xuxu
FOOD SCIENCE . 2015, (16): 186 -191 .  DOI: 10.7506/spkx1002-6630-201516034