Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil

Author:

Tan Ming,Chen Chen,Fu Xin,Cui Feng-Jie,Zhang Hai-Bo,Ye Ping-Ping,Zhang Wei,Shu Xue-Quan,Shi Jian-Cheng,Chen Zhi-Wei

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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5. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed[J];Azadmard-Damirchi;Food Chem.,2010

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