Quality changes in fragrant rapeseed oils derived from different varieties during roasting: Focusing on erucic acid and glucosinolate
Lingyan Zhang, Jia Chen, Xingfeng Guo, Yongsheng Cao, Guoyi Qu, Xiuzhu Yu
Topics & Concepts
RoastingRapeseedErucic acidGlucosinolateFood scienceChemistryHoneydewBrassicaBiologyBotanyPhysical chemistryFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants