Oxidation stability of seed oils from four woody oil plant species

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-01-17 DOI:10.1080/19476337.2023.2285839

Yaping Wang, Liu Yang, Xiaohua Yao, Kailiang Wang, Yongqing Cao, Chengcai Zhang, Jun Chang, Huadong Ren

引用次数: 0

Abstract

The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that peca...

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四种木本油料植物种子油的氧化稳定性

分析了四种木本油料植物（山核桃、油茶、香榧和核桃）种子的含油量、脂肪酸、油质和氧化稳定性。结果表明，山核桃、油茶、大叶榧和核桃的...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.