Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Suzuki, Daisuke, Sato, Yuko, Kamasaka, Hiroshi, Kuriki, Takashi, Tamura, Hirotoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
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

Ejemplares similares