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Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating

Refining degree has an important influence on the quality of camellia (Camellia oleifera) oil. The deterioration behaviors and lipid oxidation of three kinds of camellia oils, including camellia crude oil (CO), moderate refined oil (MRO), and refined oil (RO), during heating were investigated in thi...

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Detalles Bibliográficos
Autores principales:	Wang, Mei, Wan, Yin, Liu, Ting, Zeng, Xiuying, Liang, Xinmei, Wu, Xiaojiang, Fu, Guiming
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367799/ https://www.ncbi.nlm.nih.gov/pubmed/35954000 http://dx.doi.org/10.3390/foods11152232

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