ocso

ocso

美 　英

• 网络熙笃会；油酰壳寡糖

例句

Therefore, controlling the heating temperature and time of OCSO during cooking was important to avoid the formation of trans fatty acids.

因此，在油茶籽油烹饪过程中，应掌握好加热温度和时间，以避免形成反式脂肪酸。

Additionally, the kinds and amounts of trans fatty acids were dependent on the cis fatty acids of virgin OCSO.

而且反式脂肪酸的种类和含量还受未加热油茶籽油中顺式脂肪酸的影响。