煎炸油中极性化合物和3-MCPDE的形成 及控制研究进展Formation and control of total polar components and 3-MCPDE in frying oil: a review Yazar: 胡本伦1, 2, 3，孙靖雯1, 2, 3，赵元元1, 2, 3，时浩楠1, 2, 3，刘茹1, 2, 3，荣建华1, 2, 3，贾才华1, 2, 3 HU Benlun1,2,3, SUN Jingwen1,2,3, ZHAO Yuanyuan1,2,3, SHI Haonan1,2,3, LIU Ru1,2,3, RONG Jianhua1,2,3, JIA Caihua1,2,3

Konular: “…煎炸油；极性化合物；3-mcpde；形成机制；影响因素；控制措施…”
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