加工条件对亚油酸氧化形成呋喃的影响

Q4 Agricultural and Biological Sciences 中国食品学报 Pub Date : 2024-03-02 DOI:10.16429/j.1009-7848.2024.04.026

张青 | 李刘滨 | 张梁 | 朱梦婷

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加工条件对亚油酸氧化形成呋喃的影响

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	杨梅素	≥96%	￥13.00~￥1730710.00
阿拉丁	氯化亚铜（CuCl）	≥99.5%	￥20.00~￥336880.90
上海源叶	亚油酸		￥25.00~￥39779.39
上海源叶	绿原酸	≥96%	￥18.00~￥34032.00
上海源叶	对香豆酸	≥96%	￥20.00~￥6546.00
麦克林	氯化铁（FeCl?）	≥99.5%
阿拉丁	氯化钾（KCl）	≥99.5%
阿拉丁	氯化钙（CaCl?）	≥99.5%

来源期刊

中国食品学报 Agricultural and Biological Sciences-Food Science

CiteScore

0.90

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0.00%

发文量

9711

期刊介绍： Journal of Chinese Institute of Food Science and Technology is an academic journal supervised by China Association for Science and Technology and sponsored by Chinese Society of Food Science and Technology, with international standard issue number ISSN 1009-7848 and domestic uniform issue number CN 11-4528/TS, and is now a monthly journal. It is an important core journal representing China's food industry and scientific and technological level among the national food journals, and undertakes the main channel of domestic and international academic exchanges. The content of the journal covers research reports and review articles on raw materials and auxiliary materials, processes, testing, safety, etc. related to food and food industry, and it has a number of columns, such as the Youth Forum, Nutrition and Functions, etc. The journal has been awarded the ‘China Food Safety Award’ by the Chinese Academy of Food Science and Technology. The journal has been awarded the honours of ‘China Science and Technology Core Journal’ and ‘China Excellence in Science and Technology Journal’, and has been indexed by a number of literature retrieval institutions including EI, CA, Scopus, etc. The journal is dedicated to serving the scientific research, production and management of the food industry. It is dedicated to serving the scientific research, production and management of the food industry.

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