Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants.

导出 LinkOut

翻译打印收藏纠错

作者： Kok Ming,Goh ^[1] ; Yu Hua,Wong ^[2] ; Faridah,Abas ^[1] ; Oi Ming,Lai ^[3] ; Masni,Mat Yusoff ^[4] ; Tai Boon,Tan ^[1] ; Yonghua,Wang ^[1] ; Imeddedine Arbi,Nehdi ^[2] ; Chin Ping,Tan ^[5]

作者单位： Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. ^[1] Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. ^[2] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. ^[3] Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. ^[4] Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. ^[5] Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia. ^[6]

关键词 GE mitigation MCPD esters mitigation baking system palm-based shortening radical

DOI 10.3390/foods9060739

PMID 32512737

发布时间 2024-03-29

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2020年9卷6期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除