Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis-Reference-Cited by-同舟云学术

Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis

Published:2022-03 Issue:2 Volume:11 Page:427-435
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Sun Jiayang,Feng Xiaonuo,Lyu Chunmao,Zhou Shuang,Liu Zixuan

Funder

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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4. Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography-atmospheric pressure chemical ionisation mass spectrometry oftriacylglycerols and gas-liquid chromatography of non-saponifiable compounds (tocopherols and sterols);Parcerisa;J. Chromatogr. A.,2000

5. Phytosterol composition of nuts and seeds commonly consumed in the United States;Phillips;J. Agric. Food Chem.,2005

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