上海交大研究生院主页平台管理系统吴时敏--中文主页-- Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

所在单位：农业与生物学院
职称：教授
电子邮箱：wushimin@sjtu.edu.cn
教师拼音名称：Wu Shimin
学历：博士研究生毕业
性别：男
在职信息：在职
毕业院校：德国汉诺威大学
学科：食品安全与营养科学
食品科学与工程（可授工学、农学学位）

论文成果

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Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

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发表刊物：Journal of Food Composition and Analysis
ISSN号：0889-1575
是否译文：否
发表时间：2022-08-01
论文类型：期刊论文
发表时间：2022-08-01

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