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  • food chemistry(1)

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  • camellia oils; roasting temperature; fruity odor; solvent assisted flavour evaporation; aroma extract dilution analysis(1)

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  • Jia, Xiao AND Zhang, Nawei AND Qu, Shasha AND An, Qi AND Wang, Qingshan AND Ren, Jingnan AND Pan, Siyi AND Fan, Gang AND Zhou, Qi AND Huang, Dou AND Zhang, Hongyan AND Fan, Gang(0)

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  • chinese acad agr sci, oil crops res inst, hubei key lab lipid chem & nutr, wuhan 430062, peoples r china(1)
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  • 2024(1)
科研产出
资源类型: 外文期刊
作者:Jia, Xiao(精确检索)
作者:Zhang, Nawei(精确检索)
作者:Qu, Shasha(精确检索)
作者:An, Qi(精确检索)
作者:Wang, Qingshan(精确检索)
作者:Ren, Jingnan(精确检索)
作者:Pan, Siyi(精确检索)
作者:Fan, Gang(精确检索)
作者:Zhou, Qi(精确检索)
作者:Huang, Dou(精确检索)
作者:Zhang, Hongyan(精确检索)
作者:Fan, Gang(精确检索)
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1Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

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来源：FOOD CHEMISTRY

关键词： Camellia oils; Roasting temperature; Fruity odor; Solvent assisted flavour evaporation; Aroma extract dilution analysis

年份：2024

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