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Investigation of Quality and Stability of Canola Oil Refined by Adding Chemical Agents and Membrane Processing

机译：添加化学试剂和膜处理精制低芥酸菜籽油的质量和稳定性的研究

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《ICEF11;International congress on engineering and food》||903-904|共2页
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Razieh Niazmand; Reza Farhoosh; Seyed Mohammad Ali Razavi; Mostafa Shahidi Noghabi;
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1. Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep-fat frying [J] . Aachary Ayyappan Appukuttan, Chen Yougui, Eskin N. A. Michael, European Journal of Lipid Science and Technology . 2014,第11期

机译：粗制的低芥酸菜籽油和低芥酸菜子馏出物提取物改善了深油炸过程中精制低芥酸菜籽油的稳定性
2. Surface-Enhanced Raman Spectroscopy of Tribochemically Formed Boundary Films of Refined and Unrefined Canola Oils [J] . Wenhsi Chua, Peter Chapman, Gwidon W. Stachowiak Journal of the American Oil Chemists' Society . 2012,第10期

机译：精制和未精制低芥酸菜子油的摩擦化学形成的边界膜的表面增强拉曼光谱
3. Surface-enhanced Raman spectroscopy of tribochemically formed boundary films of refined and unrefined canola oils. [J] . Chua WenhSi, Chapman P., Stachowiak G. W. Journal of the American Oil Chemists' Society . 2012,第10期

机译：摩擦化学形成的精制和未精制低芥酸菜子油边界膜的表面增强拉曼光谱。
4. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing [C] . Razieh Niazmand, Reza Farhoosh, Seyed Mohammad Ali Razavi, International congress on engineering and food . 2011

机译：通过添加化学试剂和膜加工精制油菜油质量和稳定性的研究
5. Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing. [D] . Monganga, Willibrord S. 2009

机译：非氢化棉籽油对薯片加工过程中高油酸低亚麻酸低芥酸菜籽油的风味品质和稳定性的影响。
6. Different Processing Practices and the Frying Life of Refined Canola Oil [O] . Randy Adjonu, Zhongkai Zhou, Paul D. Prenzler, 2019

机译：不同的加工方法和精制低芥酸菜籽油的油炸寿命
7. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing [O] . Niazmand Razieh, Farhoosh Reza, Razavi Seyed Mohammad Ali, 2011

机译：添加化学试剂和膜处理精制低芥酸菜籽油的质量和稳定性的研究

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