 Home > Food News > Food Articles > The team of Dr. Yu Xiao from the School of Food and Bioengineering of Zhengzhou University of Light Industry published "Based on the interface remodeling to explain the physicochemical stability of linseed oil treated by microwave field

The team of Dr. Yu Xiao from the School of Food and Bioengineering of Zhengzhou University of Light Industry published "Based on the interface remodeling to explain the physicochemical stability of linseed oil treated by microwave field

 Last Update: 2021-11-11
 Source: Internet
 Author: User

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Recently, the team of Dr.

In recent years, plant milk substitutes based on oilseeds, cereals, legumes or pseudocereal plant extracts have been gradually developed, which may provide a new way to supplement dietary n-3 PUFAs

School of Food and Bioengineering, Zhengzhou University of Light Industry

Yu Xiao, female, PhD, master supervisor

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences

Deng Qianchun, Ph.

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