1) blended edible oil
食用调和油
1.
Calibration models of quantitative analysis of the content of peanut oil in blended edible oil were built using partial-least-square(PLS) regression and other methods.
采用偏最小二乘法(PLS)等方法建立了食用调和油中花生油含量定量分析的近红外光谱定标模型。
2.
Peanut oil,soybean oil,corn oil and sunflower oil were used to prepare binary blended edible oil samples.
分别取花生油、大豆油、玉米油和葵花籽油调和成不同比例的二组分食用调和油样品,采集样品在4000 cm-1~10000 cm-1范围内的近红外漫反射光谱,光谱经一阶导数等预处理后,采用偏最小二乘法建立二组份调和油中各组分含量的定标模型,并用Leave-one-out内部交叉验证法对模型进行验证。
2) Cooking oil
食用调和油
1.
Studied on the changes of acidic value,peroxide value and malondinaldehyde of cooking oil with heating time at 130℃?150℃ and 170℃.
研究了在130℃、150℃和170℃下,加热0～12h对食用调和油的酸价(AV)、过氧化值(POV)及丙二醛(MAD)含量的影响。
3) Quality cooking oil
食用调和油
1.
The paper Studied the major factors including light,Storage temperature and storage time on the stability of lycopene in the quality cooking oil.
以番茄红素保存率为稳定性指标 ,就贮存时间 ,贮存温度和光照对食用调和油中添加番茄红素的影响进行了探讨。
4) Sunflower(confectionary sunflower and oilseed sunflower)
向日葵(食用葵和油用葵)
5) edible oil
食用油
1.
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
2.
Recent trends in new approaches in deacidification of edible oils;
食用油脱酸新方法研究进展
3.
Analysis of edible oil enrich with V_A;
浅谈维生素A强化食用油
6) edible oils
食用油
1.
Methods and review of the reseach in the odour of edible oils;
食用油气味的研究方法及展望
2.
Detection for nine antioxidants in edible oils by HPLC;
高效液相色谱法同时测定食用油中9种抗氧化剂
3.
Determination of vitamin A fortified edible oils;
强化食用油中维生素A的检测
补充资料：调和容量
调和容量
harmonic capacity
调和容t汇触口翻阅阮。户向;rapM咄，ecka.枷~‘] 二企叁迢i曾用来表鱼技经典位垫论(匹亘翅血竺ory)方法，当n)3时借助于N台由灿位势(Newtonpotel州田)，当n二2时借助于对数位势(b矛的血面cpote叭t词)求得的E侧无d空间R”里的一个集合的容，(口Padty).它与解析容t(肛园扒允口p耐ty)或者用其他位势求得的容量不同.
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条