Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil
Bingyu Jing, Rui Guo, Mengzhu Wang, Lingyan Zhang, Xiuzhu Yu
Topics & Concepts
RoastingFlavorChemistryNonanalFood scienceRapeseedGlucosinolateOdorHorticultureOrganic chemistryBrassicaBiologyPhysical chemistryGenomics, phytochemicals, and oxidative stressFree Radicals and AntioxidantsPhytochemicals and Antioxidant Activities