浓香菜籽油和精炼菜籽油氧化稳定性 及挥发性成分的差异Differences of oxidative stability and volatile components between fragrant and refined rapeseed oils
刘玉兰1,2,孙国昊1,王小磊2,马宇翔1,张慧3,焦山海3 LIU Yulan1,2, SUN Guohao1, WANG Xiaolei2, MA Yuxiang1, ZHANG Hui3, JIAO Shanhai3
Published in Zhongguo you zhi (01.06.2022)
Published in Zhongguo you zhi (01.06.2022)
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