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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| Huvudupphov: | , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
The Editorial Office of Food and Machinery
2025-12-01
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| Serie: | Shipin yu jixie |
| Ämnen: | |
| Länkar: | http://ifoodmm.com/spyjx/article/html/202512018?st=article_issue |
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