Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances-Reference-Cited by-同舟云学术

Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances

Published:2022-12 Issue: Volume:170 Page:114040
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fang Zi-yang,Li Gui-zhen,Gu Yao,Wen Chao,Ye Hang,Ma Jin-lin,Liang Zhong-yun,Yang Li^ORCID,Wu Jian-wen,Chen Hai-yan

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. IOFI guidelines for the isolation of flavouring substances by simultaneous distillation-extraction;Cachet;Flavour and Fragrance Journal,2015

5. Characterization of aroma volatiles in camellia seed oils (Camellia oleifera Abel.) by HS-spme/GC/MS and electronic nose combined with multivariate analysis;Cao;J. Jpn. Soc. Food Sci. Technol.,2016

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