{"title":"高油酸菜籽油中微量伴随物在煎炸过程中的变化规律及相互作用","authors":"王星晔","doi":"10.27776/d.cnki.gwhgy.2023.000436","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17634,"journal":{"name":"武汉轻工大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"武汉轻工大学学报","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.27776/d.cnki.gwhgy.2023.000436","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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