Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

标题
Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components
作者
关键词
Peanut oil, Hot and cold-press, HS-SPME, GC-MS-O, Volatile compounds
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2018-11-28
DOI
10.1016/j.lwt.2018.11.084

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