The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed.

 
  • 結果顯示,與大豆色拉油相比,棕櫚油和豬油有更高的煎炸穩定性;
今日熱詞
目錄 附錄 查詞歷史
国内精品美女A∨在线播放xuan