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

The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (to...

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Detalles Bibliográficos
Autores principales: Zeng, Jing, Wang, Weifei, Chen, Ying, Liu, Xuan, Xu, Qingqing, Qi, Suijian, Lan, Dongming, Wang, Yonghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658760/
https://www.ncbi.nlm.nih.gov/pubmed/36360102
http://dx.doi.org/10.3390/foods11213489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658760/
https://www.ncbi.nlm.nih.gov/pubmed/36360102
http://dx.doi.org/10.3390/foods11213489

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