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
發表時間：2019年
Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation