Effect of processing method on chemical composition, physicochemical property, antioxidant activity and volatile compound of Cinnamomum camphora seed kernel oil
Qingwen Zhu, Yujing Yang, Zheling Zeng, Ting Peng, Xianghui Yan, Junxin Zhao, Jiaheng Xia, Ping Yu, Xuefang Wen, Deming Gong
Topics & Concepts
ChemistryExtraction (chemistry)Capric AcidLauric acidSupercritical fluid extractionFood scienceChromatographyPolyphenolCinnamomum camphoraAntioxidantFatty acidOrganic chemistryAntioxidant Activity and Oxidative StressEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities