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近日,印度国立食品科学技术研究院的科学家研究发现,油脂-胶体混合物能够在不影响产品质量的前提下减少反式脂肪酸。
Recently, a study by scientists from the National Institute of Food Science and Technology in India found that fats-colloidal mixtures can reduce trans fatty acids without affecting product quality.