机译:四种植物油的极性复合组合物,受叔丁基羟基醌(TBHQ)和室温储存期间叶绿素的影响
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
Chlorophyll; edible oils; polar compound composition; TBHQ;
机译:葵花籽油在油炸过程中受不皂化物影响的极性化合物分布
机译:不同氧化过程中四种常见植物油的极性复合组合物的演化的比较研究
机译:模拟存储过程中不同浓度的叔丁基氢醌(TBHQ)对大豆生物柴油微生物生长和化学稳定性的影响
机译:植物油基苄基酯和植物油作为天然橡胶化合物加工油的比较特性
机译:芥花籽油(Brassica sp。)成熟期叶绿素的降解及其加工和贮藏对芥花油中叶绿素色素的影响
机译:在玉米油中添加叔丁基对苯二酚(TBHQ)可以减少脂质氧化但不能防止保育猪血清维生素E减少
机译:添加叔丁基羟基醌(TBHQ)至玉米油减少了脂质氧化,但不能防止幼儿园猪中的血清维生素E降低