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Impact of deacidification processes on the quality and oxidative stability of walnut oil

Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu

Oil Crop Science2024，Vol.9Issue(4)：P.247-254,8.

Oil Crop Science2024，Vol.9Issue(4)：P.247-254,8.DOI:10.1016/j.ocsci.2024.10.001

Impact of deacidification processes on the quality and oxidative stability of walnut oil

Xuan Ma ¹Chongbo Huang ¹Chang Zheng ¹Fangyan Long ¹Mandi Zhao ²Changsheng Liu¹

作者信息

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oil Seed Processing of Ministry of Agriculture,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory,Wuhan,430062,China
2. College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,430023,China
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摘要

关键词

Walnut oil/Refining/Deacidification/Adsorption/Oxidative stability

分类

轻工纺织

引用本文复制引用

Xuan Ma,Chongbo Huang,Chang Zheng,Fangyan Long,Mandi Zhao,Changsheng Liu..Impact of deacidification processes on the quality and oxidative stability of walnut oil[J].Oil Crop Science,2024,9(4):P.247-254,8.

基金项目

Key Technology Research and Development Program in Autonomous Region(2022A02009) （2022A02009）

Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2022-OCRI). （CAAS-ASTIP-2022-OCRI）

Oil Crop Science

ISSN：2096-2428

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