Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation
作者：Wang, Yangling; Zhu, Mengting; Mei, Jiang; Luo, Shuhan; Leng, Tuo; Chen, Yi*; Nie, Shaoping; Xie
關(guān)鍵字：edible oil,furans,oil oxidation,oxygenated alpha,beta unsaturated aldehyde,principle component analysis
論文來源：期刊
具體來源：Journal of Food Science
發(fā)表時(shí)間：2019年
Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation