鸡脯肉、油条煎炸过程中，光皮树油中反式脂肪酸的变化复杂，反式脂肪酸总量变化范围较小，但其类型变化较大。
During the frying of chicken and twisted dough sticks, the change of trans fatty acids was complicated, and its total content changed a little, but the type changed a lot.
鸡脯肉、油条煎炸过程中，光皮树油中反式脂肪酸的变化复杂，反式脂肪酸总量变化范围较小，但其类型变化较大。
During the frying of chicken and twisted dough sticks, the change of trans fatty acids was complicated, and its total content changed a little, but the type changed a lot.
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