Р Oil During Heating[J]. Journal of the American Oil Chemists Society, 2011, 88(1):83-90. Р[24]段旭林, 胡容, 王瑞, 等. 浓香菜籽油、花生油和亚麻籽油风味特性及氧化稳定性的研究[J/OL]. 中国油Р 脂:1-7[2021-11-26].http://kns.cnki.net/kcms/detail/61.1099.TS.20210929.1724.021.html. Р[25]苏晓霞, 刘雄飞, 黄一珍, 等. 基于 GC-MS 和 GC-O 的浓香菜籽油特征风味物质分析[J]. 食品工业科Р 技, 2019, 40(1):239-245. Р[26]孙国昊, 刘玉兰, 连四超, 等. 油菜籽品种对浓香菜籽油风味及综合品质的影响[J/OL]. 食品科学:1-Р 13[2021- 08-30].http://kns.cnki.net/kcms/detail/11.2206.ts.20210826.1502.016.html. Р[27] GHAZANI S M, GARCI´A-LLATAS G, MARANGONI A G. Minor Constituents in Canola Oil Processed Р by Traditional and Minimal Refining Methods[J]. Journal of the American Oil Chemists Society, 2013, Р 90(5):743-756.