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| 微波辐射对油脂稳定性影响的研究 |
| Study on Influence of Microwave Irradiation on Stability for Otis and Fats |
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| DOI： |
| 中文关键词: 微波辐射 油脂 稳定性 |
| 英文关键词: Microwave irradiation Oils and fats Stability |
| 基金项目: |
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| 中文摘要: |
| 以大豆油、菜籽油和猪油为原料,研究微波辐射场中油脂的抗氧化稳定性。结果发现在微波作用下油脂的抗氧化稳定性与场的强度、作用时间、油脂的不饱和程度有关。 |
| 英文摘要: |
| Study on antioxidant stability for oils and fats in microwave irradiation with soybean oil,repeseed oil and lard.It is found that stability for oils and fats in microwave irradiation is related with its intensity,its irradiating time and the content of unsturated fatty adds in oils and fats. |
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