• Related Articles

    [1]HU Mingming, ZHANG Quan, WU Sifen, ZHANG Guowen. Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants[J]. Science and Technology of Food Industry, 2022, 43(22): 15-22. DOI: 10.13386/j.issn1002-0306.2022030396
    [2]KE Wei-chang. Gas chromatographic-mass spectrometric analysis of Jasminum Sambac Ait by using molecular distillation[J]. Science and Technology of Food Industry, 2014, (04): 70-75. DOI: 10.13386/j.issn1002-0306.2014.04.025

Catalog

    Article Metrics

    Article views (54) PDF downloads (786) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return