首页|期刊导航|食品科学与人类健康(英文)|Effects of different processing methods on the lipid composition of hazelnut oil:a lipidomics analysis
食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.427-435,9.
Effects of different processing methods on the lipid composition of hazelnut oil:a lipidomics analysis
摘要
关键词
Lipidomics/Hazelnut oil/Processing method/Lipid composition分类
轻工纺织引用本文复制引用
Jiayang Sun,Xiaonuo Feng,Chunmao Lyu,Shuang Zhou,Zixuan Liu..Effects of different processing methods on the lipid composition of hazelnut oil:a lipidomics analysis[J].食品科学与人类健康(英文),2022,11(2):P.427-435,9.基金项目
supported by Key R&D Project of Liaoning Province,under Grant Research and Demonstration of Key Technologies for Deep Processing and Comprehensive Utilization of Northeast Hazelnuts(2020JH2/10200037) （2020JH2/10200037）
Service Local Project of Liaoning Province,under Grant Demonstration and Promotion of new deep-processing technology for comprehensive utilization of Northeast Hazelnuts(LSNFW201903) （LSNFW201903）
horizontal subject,under Grant Demonstration and Promotion of key technologies for transformation and deep processing of wild hazelnut forest in northwestern Liaoning(H2019388)。 （H2019388）
