Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting
Sylwia Mildner–Szkudlarz, Maria Barbara Różańska, Anna Gaca, Henryk H. Jeleń
Topics & Concepts
RoastingChemistryBerryBlowing a raspberryAromaEthyl acetateNonanalFood scienceHexanalOrganic chemistryBotanyPhysical chemistryBiologyEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis