Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil
Ming Tan, Chen Chen, Xin Fu, Fengjie Cui, Haibo Zhang, Ping-Ping Ye, Wei Zhang, Xue-Quan Shu, Jian-Cheng Shi, Zhiwei Chen
Topics & Concepts
RoastingAromaFood scienceChemistryRapeseedFlavorExtraction (chemistry)Polyunsaturated fatty acidFatty acidChromatographyBiochemistryPhysical chemistryAntioxidant Activity and Oxidative StressFree Radicals and AntioxidantsEdible Oils Quality and Analysis