加工工艺对香榧油脂氧化和抗氧化活性的影响.docVIP

加工工艺对香榧油脂氧化和抗氧化活性的影响 (浙江省农业科学院食品加工研究所杭州 310021) S664.5 文献标识码： A 文章编号：1001-7488( )- The effect of processing on lipid oxidation and antioxidant ability of Torreya grandis GEN Linmei GAO Haiyan* CHEN Hangjun MAO Jinlin CHEN Wenxuan Fang Xiangjun, (Food Processing Institute of Zhejiang Academy of Agriculture Sciences, Hangzhou 310021) Abstract: To understand effects of processing on lipid peroxidation and antioxidant ability of Torreya grandis, experiments were carried out to evaluate effects of different process on acid value, iodine value, peroxide value, p-anisidine value