The quality and volatile‐profile changes of Longwangmo apricot ( Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes-Reference-Cited by-同舟云学术

The quality and volatile‐profile changes of Longwangmo apricot ( Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes

Published:2015-05-13 Issue:2 Volume:118 Page:236-243
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zhou Bo¹²³,Wang Yan¹²³,Kang Jingjing¹²³,Zhong Haiyan¹²³,Prenzler Paul D.⁴

Affiliation:

1. School of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaP. R. China

2. National Engineering Laboratory for Rice and By‐products ProcessingChangshaP. R. China

3. Hunan Province Key Laboratory of Grain, Oil Processing and Quality ControlChangshaP. R. China

4. School of Agricultural and Wine SciencesCharles Sturt UniversityWagga WaggaNSWAustralia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400545

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5. Evaluation of bioactive compounds and of antioxidant properties in some oils obtained from food industry by‐products;Popa V. M.;Romanian Biotechnol. Lett.,2011

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