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 (...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Yongchen LIU, Jiamin ZHANG, Xuan LIU, Jing ZHANG, Wanyi ZHU, Zhanmei JIANG, Hongxia FENG, Mingfa SONG, Juncai HOU, Yunhe CHANG
التنسيق:	Artigo
اللغة:	Chinês
منشور في:	The editorial department of Science and Technology of Food Industry 2026-04-01
سلاسل:	Shipin gongye ke-ji
الموضوعات:	different parts idesia polycarpa maxim oil body physicochemical properties physical stability oxidation stability
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025050175
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!