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Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining
作者:
Chang Li
lichang@ncu.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Linyan Li
wsllywaax@163.com"
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="auth_mail"
title
="E-mail the
corresponding
author
;
Hanbing Jia
245463108@qq.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Yuting
Wang
ncus
kwangyuting
@163.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Mingyue Shen
shenmingyue1107@163.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Shaoping Nie
spnie@ncu.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Mingyong Xie
;
myxie@ncu.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
3-Monochloropropane-1
;
2-Diol esters
;
Peanut oil
;
Physical refining
;
Formation
;
Reduction
刊名:Food Chemistry
出版年:2016
1
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2016年(1)
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