Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures
Xuelian Sun, Yajie Wang, Huankang Li, Jing Zhou, Jiajia Han, Changqing Wei
Topics & Concepts
HexanalNonanalChemistryThiobarbituric acidFood sciencePeroxideAromaOdorPolyunsaturated fatty acidFatty acidChromatographyOrganic chemistryAntioxidantLipid peroxidationAdvanced Chemical Sensor TechnologiesEdible Oils Quality and AnalysisMeat and Animal Product Quality