Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

Published 2020 View Full Article

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Title
Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil
Authors
Keywords
Virgin rapeseed oil, Roasting, Volatile compound, Glucosinolate degradation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 126, Issue -, Pages 109301
Publisher
Elsevier BV
Online
2020-03-27
DOI
10.1016/j.lwt.2020.109301

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