Physicochemical Properties and Stability of Oil Body in Different Parts of Idesia polycarpa Maxim
The physicochemical properties, physical and oxidative stability of whole fruit oil body (WOB), peel oil body (POB), and seed oil body (SOB) via water extraction were investigated in this study. The results showed that SOB had significantly higher contents of total sugar (49.58±0.30 g/kg), protein (...
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| 主要な著者: | , , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Chinês |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2026-04-01
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| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025050175 |
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