Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China-Reference-Cited by-同舟云学术

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Published:2019-12-27 Issue:2 Volume:8 Page:903-914
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wang Lin¹,Chen Zhuo¹,Han Bo²,Wu Wenxia¹,Zhao Qiaoling³,Wei Changqing¹³^ORCID,Liu Wenyu¹

Affiliation:

1. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization Ministry of Education Shihezi University Shihezi China

2. School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi China

3. Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co. Bole China

Funder

Applied Basic Research Program of Crops Science and Technology Bureau of China

Postdoctoral General Program of China Postdoctoral Science Foundation

Corps Program of Youth Science and technology innovation leader Talent

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1369

Reference58 articles.

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

2. Tunisian wild olive ( Olea europaea L. subsp. oleaster) oils: Sterolic and triterpenic dialcohol compounds

3. Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

4. Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

5. Assay of Aroma Active Components of Virgin Olive Oils from Southern Italian Regions by SPME-GC/Ion Trap Mass Spectrometry

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