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Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
Yin, Wen-Ting; Ma, Xue-Ting; Li, Shi-Jia; Wang, Xue-de; Liu, Hua-Min; Shi, Rui.
Afiliação
  • Yin WT; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China. Electronic address: yin.wenting@haut.edu.cn.
  • Ma XT; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
  • Li SJ; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
  • Wang XD; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
  • Liu HM; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
  • Shi R; School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
Food Res Int ; 150(Pt A): 110794, 2021 12.
Article em En | MEDLINE | ID: mdl-34865809
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleo de Gergelim / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleo de Gergelim / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article