Citation: | HAO Yu, LI Huijia, WANG Pengyu, et al. Effect of Antioxidants on 3-Chloropropanol Esters, Glycidyl Esters and Physicochemical Properties in Rapeseed Oil with Different Ingredients during Intermittent Frying[J]. Science and Technology of Food Industry, 2025, 46(10): 271−280. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060159. |
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