Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil
ObjectiveTo investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil.MethodsThe aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2025-12-01
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| coleção: | Shipin yu jixie |
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| Acesso em linha: | http://ifoodmm.com/spyjx/article/html/202512018?st=article_issue |
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