李进伟,樊之雄,范柳萍,刘元法.煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响[J].中国油脂,2013,38(12):.[LI Jinwei,FAN Zhixiong,FAN Liuping,LIU Yuanfa.Quality changes of frying palm oil and its effect on acrylamide formation[J].China Oils and Fats,2013,38(12):.]
煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响
Quality changes of frying palm oil and its effect on acrylamide formation
