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机译:烯仁油对菜籽油油炸稳定性的影响
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;
Canola oil; Frying; Bene kernel oil; TBHQ; Stability;
机译:受菜籽仁油及其不皂化物影响,低芥酸菜子油与棕榈油精和初榨橄榄油混合的煎炸稳定性得到改善
机译:Bene Kernel Oil的不皂化物改善了菜籽油的油炸稳定性
机译:Bene Kernel Oil不皂化物质改善菜籽油的油炸稳定性
机译:棕榈油碎片煎炸棕榈油和油菜油的热阻及效率评价
机译:比较高油酸低芥酸菜籽油(Clearvalley 65)与迷迭香提取物和混合生育酚的添加对棉籽油和带有TBHQ的Clearvalley 65的煎炸稳定性。
机译:芥花籽油的超声辅助提取Te籽油的油炸稳定性
机译:薯片脂肪酸脂肪酸谱脂肪酸谱的影响:大豆油,油菜油及其1:1混合