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机译:微波预处理对菜籽油氧化稳定性和营养成分的影响
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51664, Iran;
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51664, Iran;
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51664, Iran;
Department of Pharmacognosy, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz 51664, Iran;
Faculty of Agriculture, University of Mohaghegh Ardabili, P.O. Box 56199-11367 Ardabil, Iran;
cold press; microwave; oil stability; phytosterol; rapeseed oil; tocopherol; vegetable oil extraction;
机译:微波预处理对冷压油菜籽油的燃烧属性和氧化稳定性的影响
机译:微波预处理对菜籽油种子微观结构,化学成分和氧化稳定性变化的影响
机译:微波处理油菜籽对油中微量成分和氧化稳定性的影响。
机译:微波辅助氢氧化钠预处理对糠醛生产的油棕榈空粉刺半纤维素含量的影响
机译:综合化学催化和还原预处理对水热液化生物油得率,组成和稳定性的影响
机译:微波预处理对花生油微量营养元素含量氧化稳定性和风味品质的影响
机译:用氮气萃取油含量对稠荷菜籽和苏联油的质量和氧化稳定性