Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds-Reference-Cited by-同舟云学术

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

Published:2021-02-15 Issue:3 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

He Junhua¹,Wu Xuehui¹^ORCID,Zhou Yue¹,Chen Jiahui¹

Affiliation:

1. Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science South China Agricultural University Guangzhou China

Funder

Guangdong Science and Technology Department

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13649

Reference44 articles.

1. Physico-chemical, Sensory and Aromatic Properties of Cold Press Produced Safflower Oil

2. Investigation of aromatic compounds in roasted cocoa powder

3. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature

4. Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

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