Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?

作者：Qiang Liang, Wei Xiong, Qi Zhou, Cheng Cui, Xia Xu, Ling Zhao, Pu Xuan, Yingzheng Yao · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.135594 · 被引用次数：39 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques