Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition

作者：Miao Xiong, Xiao-Miao Han, Suxi Wu, Zhe Dong, Yongjian Cai, Dingpeng Zhou · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142279 · 被引用次数：32 · 研究领域：Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities、Edible Oils Quality and Analysis