Lv4
416 积分 2024-06-19 加入
Silicon dioxide as an efficient adsorbent in the degumming of rapeseed oil
1个月前
已完结
The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips
2个月前
已完结
Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
2个月前
已完结
Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils
2个月前
已完结
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
4个月前
已完结
Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures
4个月前
已完结
Lipidomic characteristics of three edible cold-pressed oils by LC/Q-TOF for simple quality and authenticity assurance
4个月前
已完结
Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions
5个月前
已完结
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