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Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
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2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
A new generation of frying oils
deep fat frying frying oils high-oleic oils oxidation
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2014/3/19
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under ...