Effects of five different oil production processes on the variety of flavor substances in peanut oil
In order to explore the effects of different oil production processes on the variety of flavor substances in peanut oil. In this study, headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to detect the volatile flavor substances in peanut oil prep...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200203?st=article_issue |