Volatile composition analysis of tree peony ( Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage
Author:
Affiliation:
1. School of Food Science Southwest University Beibei Chongqing P. R. China
2. National Teaching Demonstration Center of Food Science and Engineering of Southwest University Southwest University Beibei Chongqing P. R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15790
Reference48 articles.
1. Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
2. Headspace solid-phase microextraction for wine volatile analysis
3. Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review
4. Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing
5. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China
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