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不同工艺芝麻油产品品质和风味喜好研究Product quality and flavor preference of sesame seed oil prepared with different process
尚嘉毅1,孙承国2,刘配莲3,董迎章4,惠菊1,扈柏文1, 赵文君1 ,王磊5,初柏君1SHANG Jiayi1, SUN Chengguo2, LIU Peilian3, DONG Yingzhang4, HUI Ju1, HU Bowen1, ZHAO Wenjun1, WANG Lei5, CHU Baijun1
Published in Zhongguo you zhi (01.02.2025)
Published in Zhongguo you zhi (01.02.2025)
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Journal Article
不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid
扈柏文1,2,武州1,2,于淼1,2,赵慧敏1,2,李晓龙1,2,苏晓霞1,2,惠菊1,2,王翔宇1,2,初柏君1,2 HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2, SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2
Published in Zhongguo you zhi (01.07.2022)
Published in Zhongguo you zhi (01.07.2022)
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Journal Article