Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

作者：Xiao Jia, Qi Zhou, Dou Huang, Nawei Zhang, Shasha Qu, Qi An, Qingshan Wang, Jingnan Ren, Hongyan Zhang, Siyi Pan, Gang Fan · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137090 · 被引用次数：43 · 研究领域：Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques、Advanced Chemical Sensor Technologies