Zobrazeno 1 - 10
of 126
pro vyhledávání: '"李 潇"'
Publikováno v:
Progress in Modern Biomedicine. 2024, Issue 5, p915-918. 4p.
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 7, Pp 103-108 (2022)
油脂氧化是导致乳化食品变质的主要原因。油脂中的不饱和脂肪酸发生氧化,不仅会降低乳化食品的营养价值,还会产生不良风味、有害成分,进而影响乳化食品货架期和食用安全。相对于
Externí odkaz:
https://doaj.org/article/3607baece37843f69abf256bdf43daae
Publikováno v:
Journal of Nanjing Medical University: Natural Sciences. Nov2023, Vol. 43 Issue 11, p1610-1616. 7p.
Autor:
李 潇
Publikováno v:
Railway Standard Design; Nov2024, Vol. 68 Issue 11, p18-24, 7p
Publikováno v:
Journal of Chongqing University of Technology (Natural Science); 2024, Vol. 38 Issue 10, p122-131, 10p
Publikováno v:
Journal of Shanghai Ocean University; Sep2024, Vol. 33 Issue 5, p1144-1154, 11p
Publikováno v:
Journal of Shanghai Ocean University. Mar2023, Vol. 32 Issue 2, p266-274. 9p.
Publikováno v:
Advances in Earth Science (1001-8166); Aug2024, Vol. 39 Issue 8, p862-876, 15p
Publikováno v:
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 14, p234-239, 6p