Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

标题
Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils
作者
关键词
Fatty acid, trans, -Fatty acid, Frying process, Vegetable oils, GC–MS
出版物
FOOD CHEMISTRY
Volume 233, Issue -, Pages 77-84
出版商
Elsevier BV
发表日期
2017-04-19
DOI
10.1016/j.foodchem.2017.04.084

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