Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes

	Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes
	Dong SQ(董树清); Li H(李辉); Zhao L(赵亮); Wang ZY(王忠阳); Sun YM(孙亚明)
刊名	Emirates Journal of Food and Agriculture.
	2018-10
卷号	30 期号:9 页码:791-802
语种	英语
内容类型	期刊论文
源URL	[http://ir.licp.cn/handle/362003/25717]
专题	兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室
通讯作者	Zhao L(赵亮); Wang ZY(王忠阳)
作者单位	中科院兰州化物所
推荐引用方式 GB/T 7714	Dong SQ,Li H,Zhao L,et al. Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes[J]. Emirates Journal of Food and Agriculture.,2018,30(9):791-802.
APA	Dong SQ,Li H,Zhao L,Wang ZY,&Sun YM.(2018).Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes.Emirates Journal of Food and Agriculture.,30(9),791-802.
MLA	Dong SQ,et al."Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes".Emirates Journal of Food and Agriculture. 30.9(2018):791-802.