Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.
第一作者:
Jing,Zeng
第一单位:
Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
作者:
DOI
10.3390/foods11213489
PMID
36360102
发布时间
2022-11-17
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Foods (Basel, Switzerland)
2022年11卷21期
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