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不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid by 扈柏文1,2,武州1,2,于淼1,2,赵慧敏1,2,李晓龙1,2,苏晓霞1,2,惠菊1,2,王翔宇1,2,初柏君1,2 HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2, SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2
Published 2022-07-01
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