ocso

ocso

美 　英

• 網絡熙篤會；油酰殼寡糖

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，在油茶籽油烹飪過程中，應掌握好加熱溫度和時間，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.

而且反式脂肪酸的種類和含量還受未加熱油茶籽油中順式脂肪酸的影響。