The effects of deodorization temperature and time on the contents of trans-fatty acids in soybean oil were studied.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
HPLC method for the analysis of fatty acids in soybean oil is described.
本文介绍用高效液相色谱(HPLC)分析豆油中脂肪酸组成的方法。
The effects of deodorization temperature and time on the contents of trans-fatty acids in soybean oil were studied.
研究了脱臭温度和脱臭时间对米糠油中谷维素含量的影响。
Fatty acids from soybean oil mainly consist of saturated fatty acids (Palmitic acid, stearic acid) and unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid).
大豆油富含人体必需脂肪酸，其品质主要由其所含的脂肪酸种类和数量决定。
Fatty acids from soybean oil mainly consist of saturated fatty acids (Palmitic acid, stearic acid) and unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid).
大豆油富含人体必需脂肪酸，其品质主要由其所含的脂肪酸种类和数量决定。
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