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1Radio frequency roasting promotes the degradation of aflatoxin B1 and achieves better quality of peanuts (Arachis hypogaea L.)
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机构:
来源:FOOD CONTROL
关键词: Peanuts; Heating uniformity; Radio frequency roasting; Aflatoxin B 1; Degradation; Microstructure
年份:2024
2Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach
作者:
机构:
来源:FOOD RESEARCH INTERNATIONAL
关键词: Peanut oil; Lipid profile; Radio frequency roasting; Lipidomics; Glycerolipids; Glycerophospholipids
年份:2024
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