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Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

机译：微波对对流烤箱加热对油菜（Brassica Rapa Subsp.oleifera）油形成氧化产物的影响

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Jukka-Pekka Suomela; Marko Tarvainen; Heikki Kallio;
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1. Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil [J] . Jukka-Pekka Suomela, Marko Tarvainen, Heikki Kallio Oilseeds and fats, Crops and Lipids . 2017,第3期

机译：微波对流烤箱加热对低芥酸菜子油中氧化产物形成的影响
2. History of cultivation of oilseed rape (Brassica napus subsp. napus) and turnip rape (Brassica rapa subsp. oleifera) in the Czech Republic and Slovakia. [J] . Fabry A Rostlinna Vyroba . 2000,第1期

机译：在捷克共和国和斯洛伐克种植油菜（甘蓝型油菜亚种。油菜）和芜菁（甘蓝型油菜亚种。油菜）的历史。
3. Canola oil thermal oxidation during oven test and microwave heating [J] . Vieira TMFS, Regitano-dArce MAB LWT-Food Science & Technology . 2001,第4期

机译：菜籽油在烤箱测试和微波加热过程中的热氧化
4. Control of alternaria blight in oilseed rape ((Brassica napus var. oleifera DC) and turnip rape (Brassica rapa var. oleifera DC) [C] . E. Petraitiene, I. Brazauskiene Proceedings of the 12th International Rapeseed Congress: Sustainable Development in Cruciferous Oilseed Crops Production . 2007

机译：控制油菜（Brassica napus var。oleifera DC）和萝卜油菜（Brassica rapa oleifera DC）中的交链孢霉病
5. I. Effects of microwave heating in syntheses of OMS-1 and OMS-2 manganese oxides. II. Coating of sheet and structured materials via microwave heating. III. Microwave-assisted desulfurization of NSR (NOx storage reduction) catalyst. [D] . Malinger, Kinga A. 2006

机译：I.微波加热对OMS-1和OMS-2锰氧化物合成的影响。二。通过微波加热对板材和结构材料进行涂层。三，微波辅助的NSR（NOx还原还原）催化剂脱硫。
6. Thermal oxidation of rice bran oil during oven test and microwave heating [O] . Richa Mishra, Harish K. Sharma, Bhavesh C. Sarkar, 2012

机译：米糠油在烤箱测试和微波加热过程中的热氧化
7. Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat [O] . Emanuele Calabrò, Salvatore Magazù 2012

机译：常规对流加热和微波加热的比较：FTIR光谱研究牛胸肉的微波炉烹饪效果

Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

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