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
关键字：edible oil,furans,oil oxidation,oxygenated alpha,beta unsaturated aldehyde,principle component analysis
论文来源：期刊
具体来源：Journal of Food Science
发表时间：2019年
Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation