Investigating the Impact of Different Oil Production Processes on the Quality and Flavor Characteristics of Hainan Camellia Oil Based on E-nose, GC-MS, and GC-IMS Analyses
To clarify the impact of oil extraction processes on the overall quality and flavor of Hainan camellia oil, the quality and flavor characteristics of oils extracted by pressing (NT-P, HT-P), subcritical butane extraction (NT-SBE, HT-SBE), and supercritical CO2 extraction (NT-SCE, HT-SCE) under ambie...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120180 |
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