• 精炼 - 引用次数：2

  The oxidative stability of the oil had been studied by schaal oven test. The result showed that tomato seed oil was instability oil,it must be added antioxidants to avoid oxidation afer refing.

  通过Schaal烘箱法对番茄籽油的氧化稳定性的研究可以看出番茄籽油是一种不稳定的油脂,精炼后须加抗氧化剂,以防止其氧化。

  参考来源 - 番茄籽油提取及特性研究

·2,447,543篇论文数据，部分数据来源于NoteExpress