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机译:芝麻焙烧条件对热氧化过程中压榨油氧化稳定性的影响
Department of Food Science and Technology. Seoul National University of Technology. 172 Kongneung-2 dong, Nowon-gu, Seoul 139-743, Republic of Korea;
Department of Food Science and Technology. Seoul National University of Technology. 172 Kongneung-2 dong, Nowon-gu, Seoul 139-743, Republic of Korea;
Department of Food Science and Technology. Seoul National University of Technology. 172 Kongneung-2 dong, Nowon-gu, Seoul 139-743, Republic of Korea;
Department of Food Science and Technology. Seoul National University of Technology. 172 Kongneung-2 dong, Nowon-gu, Seoul 139-743, Republic of Korea;
Department of Food Science and Technology. Seoul National University of Technology. 172 Kongneung-2 dong, Nowon-gu, Seoul 139-743, Republic of Korea;
sesame seed oil; roasting condition; oxidative stability; sesamol;
机译:葡萄籽,亚麻籽和黑孜然籽冷榨油的稳定性和挥发性氧化化合物受热氧化的影响
机译:葡萄种子,亚麻籽和黑色孜然种子冷压制油的稳定性和挥发性氧化化合物,受热氧化的影响
机译:白芝麻籽种子流化床焙烧条件对冷压油的物理化学性质及感官可接受性
机译:预防生物柴油燃料氧化劣化(第四次报告)的基本研究 - 抗氧化剂对热和自氧化稳定性的影响
机译:不同土壤条件下芸芸豆(Phaseolus vulgaris)植物暴露于有涂层和无涂层的氧化锌纳米材料:对植物生长和种子质量的影响
机译:种子焙烧过程影响冷榨油的氧化稳定性
机译:挥发性氧化化合物和红花的稳定性,芝麻和油菜籽冷压油,受热管和微波治疗的影响