The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics
Wenquan Zeng, Xudong Liu, Yan Chao, Yiying Wu, Shukun Qiu, Baining Lin, Rukuan Liu, Ruichang Tang, Suxi Wu, Zhihong Xiao, Changzhu Li
Topics & Concepts
ChemistrySqualeneFood scienceLipidomicsExtraction (chemistry)FlavorCamellia oleiferaOleic acidChromatographyPolyphenolPolyunsaturated fatty acidFatty acidOrganic chemistryBiochemistryAntioxidantEdible Oils Quality and AnalysisTea Polyphenols and EffectsFermentation and Sensory Analysis