Effect of refining degree on the quality changes and lipid oxidation of camellia (camellia oleifera) oil during heating

HIGHLIGHTS

• who: Mei Wang et al. from the State Key Laboratory of Food Science and Technology, College of Food Science and Technology, International Institute of Food Innovation, Nanchang University, Nanchang, China have published the research: Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 14/04/2022
• what: 26 of 29 26 of 29 this study, the authors usedonphysicochemical and lipidomic analyses combined with a Figure 18. The authors used physicochemical and lipidomic analyses combined with . . .
  

   

  

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