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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7642429/ https://www.ncbi.nlm.nih.gov/pubmed/33298963 http://dx.doi.org/10.1038/s41538-020-00079-8 |