基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards

Authors: 程明焱1,2, 王玫1,2, 张远聪1,2, 赖小燕1,2, 张磊1,2, 沈乐丞1,2 CHENG Mingyan1,2, WANG Mei1,2, ZHANG Yuancong1,2, LAI Xiaoyan1,2, ZHANG Lei1,2, SHEN Lecheng1

Source: Zhongguo youzhi, Vol 47, Iss 2, Pp 114-117 (2022)

Subject Terms: 油茶籽油；橄榄油；理化性质；营养成分；脂肪酸组成；质量指标, oil-tea camellia seed oil, olive oil, physicochemical property, nutritional ingredient, fatty acid comparison, quality standard, Oils, fats, and waxes, TP670-699

File Description: electronic resource

Relation: http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220220&year_id=2022&quarter_id=2&falg=1; https://doaj.org/toc/1003-7969

Access URL: https://doaj.org/article/dbb78cb2dcbc4c4b8461f6a2bdfd2b27