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    大豆油在3种传统米面食品煎炸过程中的品质变化Quality changes of soybean oil during frying of three traditional rice and flour foods

    大豆油在3种传统米面食品煎炸过程中的品质变化Quality changes of soybean oil during frying of three traditional rice and flour foods by 何雪梅1，黄晨昕1，李红丽1，陈文杰2，李琪1，于修烛1 HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1

    Published 2025-03-01
    Subjects: “…大豆油；煎炸；米面食品；品质变化…”
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