1) edible oil
食用油
1.
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
2.
Recent trends in new approaches in deacidification of edible oils;
食用油脱酸新方法研究进展
3.
Analysis of edible oil enrich with V_A;
浅谈维生素A强化食用油
2) edible oils
食用油
1.
Methods and review of the reseach in the odour of edible oils;
食用油气味的研究方法及展望
2.
Detection for nine antioxidants in edible oils by HPLC;
高效液相色谱法同时测定食用油中9种抗氧化剂
3.
Determination of vitamin A fortified edible oils;
强化食用油中维生素A的检测
3) Cooking oil
食用油
1.
A Cooking Oil Control System NetWork Based on FP∑;
基于FP∑的食用油控制系统网络
2.
Research on the stability of lycopene in cooking oil;
番茄红素在食用油中稳定性探讨
3.
An automeasure system for the quality of cooking oil based on MCU is introduced.
介绍了一种基于单片机的食用油质量自动检测系统。
4) edible oils
食用油脂
1.
Research progress in analysis methods of peroxide value in edible oils;
食用油脂过氧化值分析检测方法研究进展
2.
Determination of iodine value in edible oils by coupling chemiluminescence method;
偶合化学发光法测定食用油脂碘值的研究
3.
Effective and fast method for extracting DNA from edible oils and detection by Real-Time PCR;
食用油脂中DNA高效快速提取方法及实时荧光PCR检测技术的研究
5) edible oil
食用油脂
1.
Study on antioxidant effect of Inonotus oblique polyphenol on edible oil;
桦褐孔菌多酚对食用油脂的抗氧化效应研究
2.
Determination of tertiary butyl hydroquinone in edible oil by gas chromatography using gel penetrating chromatogram;
凝胶渗透色谱/气相色谱法测定食用油脂中抗氧化剂特丁基对苯二酚
3.
Study on identification mode of edible oil adulteration;
食用油脂掺伪鉴别模式的研究
6) cooking oil
食用菜油
1.
The antioxidative function of Z.hunge and Cinnamomum in cooking oil;
花椒、肉桂对食用菜油的抗氧化作用
补充资料：食用橘子油香精
分子式：
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条