Citation: | HU Mingming, ZHANG Quan, WU Sifen, et al. 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. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030396. |
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