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鸡油二次干法分提工艺优化及其对脂肪酸组成的影响Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.19902/j.cnki.zgyz.1003-7969.230304

Author: 李小红1,郑茵2，吴绍宗1，郭宗林1，刘文博3，朱展鹏１，吴楠１，甘恬1，林捷1，4 LI Xiaohong1, ZHENG Yin2, WU Shaozong1, GUO Zonglin1, LIU Wenbo3, ZHU Zhanpeng1, WU Nan1, GAN Tian1， LIN Jie1,4

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6888506320

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鸡油二次干法分提工艺优化 及其对脂肪酸组成的影响Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition

鸡油二次干法分提工艺优化及其对脂肪酸组成的影响Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition