Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (<i>Camellia oleifera</i>) Oil during Heating

Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (<i>Camellia oleifera</i>) Oil during Heating

Refining degree has an important influence on the quality of camellia (<i>Camellia oleifera</i>) oil. The deterioration behaviors and lipid oxidation of three kinds of camellia oils, including camellia crude oil (CO), moderate refined oil (MRO), and refined oil (RO), during heating were...

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Bibliographic Details
Main Authors: Mei Wang, Yin Wan, Ting Liu, Xiuying Zeng, Xinmei Liang, Xiaojiang Wu, Guiming Fu
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
camellia oil
lipid oxidation
refining degree
lipidomics
Online Access:https://www.mdpi.com/2304-8158/11/15/2232

Internet

https://www.mdpi.com/2304-8158/11/15/2232

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