Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.

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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： Jing,Zeng ^[1] ; Weifei,Wang ^[2] ; Ying,Chen ^[1] ; Xuan,Liu ^[1] ; Qingqing,Xu ^[1] ; Suijian,Qi ^[1] ; Dongming,Lan ^[1] ; Yonghua,Wang ^[1]

作者单位： Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. ^[1] Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China. ^[2] Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528226, China. ^[3]

关键词 TAGs profile bioactive compounds camellia oil oil quality oxidative stability volatile compounds

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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Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.

Foods (Basel, Switzerland)

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Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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