Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil-Reference-Cited by-同舟云学术

Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil

Published:2021-03-06 Issue:5 Volume:9 Page:2561-2575
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Peng Ling¹²,Yuan Jieyao¹,Yao Dan¹,Chen Chi¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition University of Minnesota St. Paul MN USA

2. Department of Food Science Yichun University Yichun China

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2209

Reference51 articles.

1. Formaldehyde as an interference of the 2-thiobarbituric acid test

2. Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

3. Antioxidant Properties of Low Molecular Weight Phenols Present in the Mediterranean Diet

4. Amine-malonaldehyde condensation products and their relative color contribution in the thiobarbituric acid test

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