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机译:花生油体组成和稳定性
College of Food Science and Technology Henan Univ. of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan Univ. of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan Univ. of Technology Zhengzhou 450001 China Henan Institute of Product duality Supervision and Inspection;
College of Food Science and Technology Henan Univ. of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan Univ. of Technology Zhengzhou 450001 China;
enzyme-assisted extraction; membrane composition; peanut oil bodies; stability; physicochemical properties;
机译:花生春季和秋季作物制得的花生油中脂肪酸组成和氧化稳定性的比较
机译: Boerhavia Elegana Choisy EM>(Alhydwan)种子油/花生油混合物的化学成分,氧化稳定性和感官特性
机译:赛纳特(Cucumis melo var.tibish)种子油与来自中国的花生油的混合物的氧化稳定性,化学组成和感官特性
机译:甘蔗尖从多酚对花生油稳定性的影响
机译:生物油的蒸汽重整:生物油组成和稳定性的影响。
机译:赛纳特(Cucumis melo var.tibish)种子油与中国花生油混合物的氧化稳定性化学组成和感官特性
机译:孟加拉国生长的四种不同种子(花生,新泻,椰子和Nigella)的脂肪酸组成及人体药理和生理作用的研究
机译:1985年1月世界油籽形势和美国出口机会:花生,花生粕和花生油主要生产,消费和贸易国的参考表