Journal of the American Oil Chemists Society最新文献_第9页

Stepwise peroxidation of canola and olive oils: A kinetic study 菜籽油和橄榄油的逐步过氧化:动力学研究

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-08 DOI: 10.1002/aocs.12756

Melika Jooyandeh, Shima Jaldani, Reza Farhoosh

引用次数: 0

Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization 杂交培育的高级红花基因型的抗寒性鉴定及部分农艺性状

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-04 DOI: 10.1002/aocs.12754

Emrullah Culpan

{"title":"Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization","authors":"Emrullah Culpan","doi":"10.1002/aocs.12754","DOIUrl":"https://doi.org/10.1002/aocs.12754","url":null,"abstract":"The development of winter-tolerant safflower genotypes is crucial for the improvement of global safflower agriculture. The aim of the present study was to determine the cold tolerance abilities and some agricultural characteristics of advanced safflower genotypes. For this purpose, 10 advanced safflower genotypes were used in four different locations. The experimental design was a randomized complete block design with three replications. Winter survival and agricultural characteristics were significantly affected by growing season, location and genotype. Winter survival varies between 86.43% and 93.91% among the genotypes which is promising for winter sowing. As the average of 2 years, the highest oil content (36.25%) was observed in genotype EC21 and it was followed by genotypes EC11 (35.51%) and EC20 (35.49%). As with the seed yield, the high winter survival of genotypes with high oil content is highly promising in terms of winter sowing. Safflower should be grown in winter with mild temperature regions for high seed yield and sustainable safflower production. Therefore, this study focused on winter-tolerant genotypes that are superior one in terms of seed yield and oil content.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"100 11","pages":"915-926"},"PeriodicalIF":2.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71933910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats 不同链长二酰甘油固体脂肪的物理、质地和结晶特性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-10-02 DOI: 10.1002/aocs.12750

Jun Zhou, Yilin Mao, Yee-Ying Lee, Oi-Ming Lai, Chin-Ping Tan, Jianqiang Cheng, Yong Wang, Zhen Zhang

{"title":"Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats","authors":"Jun Zhou, Yilin Mao, Yee-Ying Lee, Oi-Ming Lai, Chin-Ping Tan, Jianqiang Cheng, Yong Wang, Zhen Zhang","doi":"10.1002/aocs.12750","DOIUrl":"10.1002/aocs.12750","url":null,"abstract":"Compared with conventional plant oils, diacylglycerol (DAG)-based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG-based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain-DAG (MCD-fats), medium-long chain-DAG (MLCD-fats), and long chain-DAG (LCD-fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3%, 56.1%, and 66.9%, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG-fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three-dimensional crystalline network changes. The hardness of MCD-fats and LCD-fats were higher than that of MLCD-fats because of the acylglycerol compositions as well as fat crystals in DAG-fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1113-1126"},"PeriodicalIF":1.9,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135829628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of structured W/O emulsions with the use of only candelilla wax 仅使用蜡烛树蜡开发结构化 W/O 乳剂

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-28 DOI: 10.1002/aocs.12753

Anaid de la Peña-Gil, Miriam Charo-Alonso, Jorge F. Toro-Vazquez

{"title":"Development of structured W/O emulsions with the use of only candelilla wax","authors":"Anaid de la Peña-Gil, Miriam Charo-Alonso, Jorge F. Toro-Vazquez","doi":"10.1002/aocs.12753","DOIUrl":"10.1002/aocs.12753","url":null,"abstract":"We investigated the development of water-in-oil (W/O) emulsions using only candelilla wax (CW), evaluating the effects of different water to CW oleogel ratios (40:60, 50:50, 60:40) and the CW concentration (0.75% to 3%). The emulsions were developed by shearing the systems with an ultra-turrax type homogenizer (60 s at 25°C) at the different water to CW oleogel ratios. After 0 and 20 days of storage (25°C) the emulsions were evaluated through microscopy, rheology, water droplet diameter, emulsion stability, and x-ray diffraction measurements. The results showed that at all water to CW oleogel ratios the surface-active components of the CW (i.e., triterpenic alcohols, aliphatic alcohols, and fatty acids) stabilized the oil–water interface, while the n-alkanes and long chain esters formed an oleogel in the oil phase. Independent of the storage time, all the CW emulsions showed frequency independent rheological behavior. However, after applying a strain within the plastic region the 40:60 and 50:50 emulsions formulated with 1.5% to 3% CW provided the higher elasticity and emulsion stability, even after two freeze-thaw cycles. In particular, the 40:60 and 50:50 emulsions with 1.5% CW had a recovery profile similar to commercial mayonnaise. In contrast, independent of the CW concentration, the 60:40 emulsions showed the lowest recovery profile and highest emulsion instability. These results showed the CW as a multifunctional material capable to develop structured W/O emulsions at room temperature without adding surfactants. The structured W/O emulsions developed by CW could be useful in the formulation of trans-free, stable low-fat edible spreads.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 1","pages":"95-108"},"PeriodicalIF":2.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135425267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production 微波和介质阻挡放电大气等离子体在番石榴工业生物质上的相互作用促进生物材料生产

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-28 DOI: 10.1002/aocs.12742

Gnana Moorthy Eswaran U, Prem Prakash Srivastav

{"title":"Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production","authors":"Gnana Moorthy Eswaran U, Prem Prakash Srivastav","doi":"10.1002/aocs.12742","DOIUrl":"10.1002/aocs.12742","url":null,"abstract":"This research helps to develop a novel and economical method for improving the extraction efficiency of oil and fully valorizing guava fruit processing industrial waste into biomaterial. Dielectric barrier discharge atmospheric (DBDA) plasma is a novel non-thermal technology that has been widely used in the food processing field of research. In this study, the synergistic effect of microwave (MW) and DBDA plasma treatment under different treatment combinations on the modification of morphological and biochemical properties of the guava pomace powder on improving the efficiency of extraction of biomaterials has been investigated. The response surface model (RSM) model was then constructed using the experimental results of Box–Behnken Design (BBD) to obtain the optimal extraction conditions. The predicted optimal extraction conditions for the microwave power level of 600 W for a treatment time of 90 s under solvent extraction at 420 min; DBDA plasma treatment as 35 kV for 15 min and solvent extraction conditions were determined as 80°C for 360 min causing an increment of the oil yield up to 16.19% when extracted using solvent extractor with ethanol as a solvent. These results indicate that the DBDA plasma treatment previous to the extraction step extraction process can contribute to reducing the duration of extraction by 120 min. The obtained data indicate that the MW and DBDA plasma pre-treatment before the extraction can reduce the extraction duration, increase the yield, and improve the nutritional quality and functional properties.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 2","pages":"237-249"},"PeriodicalIF":2.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135425693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production of healthier palm-based edible oil blends and enzymatic interesterified structured lipids for cooking and trans-free fat formulation applications 生产更健康的棕榈基食用油混合物和酶法酯化结构脂，用于烹饪和无反式脂肪配方应用

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-26 DOI: 10.1002/aocs.12752

Prasanna Rani K. N., Shiva Shanker Kaki, Kezia Rani K, Kranthi Kumar B, Anjaneyulu E, Thirupathi A, B. L. A. Prabhavathi Devi

{"title":"Production of healthier palm-based edible oil blends and enzymatic interesterified structured lipids for cooking and trans-free fat formulation applications","authors":"Prasanna Rani K. N., Shiva Shanker Kaki, Kezia Rani K, Kranthi Kumar B, Anjaneyulu E, Thirupathi A, B. L. A. Prabhavathi Devi","doi":"10.1002/aocs.12752","DOIUrl":"10.1002/aocs.12752","url":null,"abstract":"Present study aimed to prepare palm-based blends with edible oils to obtain healthier smart blends with a desired fatty acid profile of SAFA:MUFA:PUFA ratios as established by international health authorities for potential use in cooking and trans-free fat formulation applications. Several blends of palm olein (POo), super olein (SOo) and palm stearin (PS) with sunflower (SFO), soybean (SBO), rice bran (RBO), mustard (MO), olive (OO) and sesame (SMO) oils were prepared in different mass (wt/wt) ratios. Among the prepared blends, the 6:4 POo:SFO, 1:1/6:4 POo:SBO, 6:4 SOo:SBO and 4:6 PS:RBO/SMO blends; 2:8 POo:RBO, 6:4 SOo:SFO blends and 1:1/6:4 POo:SMO, 1:1/6:4 POo:RBO, 6:4 SOo:SMO blends were found to have the balanced fatty acid profiles closer to AHA/JMHW/WHO recommended SFA:MUFA:PUFA ratios of 1:1:1/1:1.5:1/1:1.5:0.7, respectively. In addition, the 1:1/6:4 POo:SBO and 6:4 SOo:SBO blends also fulfilled the required ω-6/ω-3 ratios of 9.5 and 10.5 along with balanced fatty acid profile of 1:1:1 as per the nutritional guidelines. The 6:4 POo/SOo with SFO/SBO, 1:1 SOo:SMO and 4:6 PS:RBO/SMO smart blends were further processed for enzymatic interesterification (EIE) employing Lipozyme TLIM packed in a specially designed basket type stirrer (BTS) equipped in a bioreactor at 70°C with agitation speed of 390 rpm for 9 h to obtain trans-free interesterified (IE) structured lipids (SLs) with desired physicochemical properties. This BTS technology helped to sustain the structure and morphology of the enzyme intact, and enable to process about 9 kg of the edible oil blends for IE with excellent recyclability and stability for 81 active hours.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"269-282"},"PeriodicalIF":2.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135719462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fatty acid concentration and distribution in human milk: Comparison with infant formulas and animal milk 母乳中脂肪酸的浓度和分布：与婴儿配方奶和动物奶的比较

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-26 DOI: 10.1002/aocs.12751

Jiahui Yu, Xuezhen Zhou, Rui Ding, Siyi Li, Zhengdong Liu, Zhiyuan Yan, Xingwang Ye, Wei Wei, Xingguo Wang

{"title":"Fatty acid concentration and distribution in human milk: Comparison with infant formulas and animal milk","authors":"Jiahui Yu, Xuezhen Zhou, Rui Ding, Siyi Li, Zhengdong Liu, Zhiyuan Yan, Xingwang Ye, Wei Wei, Xingguo Wang","doi":"10.1002/aocs.12751","DOIUrl":"10.1002/aocs.12751","url":null,"abstract":"The lipid profile including total fatty acid (FA), sn-2 positional distribution on triacylglycerol, and phospholipid (PL) FA in human milk, infant formulas, and animal milk (cow, goat, camel, donkey, and yak milk) were analyzed. Animal milk contained higher saturated fatty acids (45.08%–66.29%) than human milk (37.44%) and infant formula (33.46%). In the perspective of FA, human milk and the commercial formulas showed a better similarity. Human milk contained significantly (p < 0.05) higher 16:0 at the sn-2 position (50.88%) than infant formulas (23.09%) and animal milk (28.95%–46.72%). As to PL-FA, human milk contained significantly (p < 0.05) higher 16:0 and 18:0 but lower 18:1 n-9 than other milk. The relative contents of arachidonic acid (AA), docosahexaenoic acid (DHA), and nervonic acid (NA) in human milk were higher in PL-FA than that in total FA. Noteworthy, the contents of AA, DHA, and NA in both total FA and PL-FA were higher in human milk than other milk. These results indicated that the fortification of 16:0 at the sn-2 position, and AA, DHA, and NA in both total FA and PL-FA could improve the quality of infant formulas.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1103-1112"},"PeriodicalIF":1.9,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134958323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Canola meal valorization via acid hydrolysis to generate free amino acids 通过酸水解产生游离氨基酸实现菜籽粕的价值化

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-22 DOI: 10.1002/aocs.12739

Sumudu N. Warnakulasuriya, Takuji Tanaka, Janitha P. D. Wanasundara

{"title":"Canola meal valorization via acid hydrolysis to generate free amino acids","authors":"Sumudu N. Warnakulasuriya, Takuji Tanaka, Janitha P. D. Wanasundara","doi":"10.1002/aocs.12739","DOIUrl":"10.1002/aocs.12739","url":null,"abstract":"This study investigated an alternative approach to valorizing canola proteins by hydrolyzing them to generate amino acids (AAs). Pre-treatment of cold-pressed (CP) cake and desolventized-toasted (DT) meal with ethanol (99%, vol/vol) followed by protein separation was studied as process optimizations to maximize protein recovery with higher purity. The optimum ethanol pre-treatment conditions to achieve a meal containing less than 1% oil was reached at a meal-to-ethanol ratio of 1:4 (wt:wt) and 50°C for 30 min extraction. The protein recovery reached the maximum at pH 12 and a meal-to-solvent ratio of 1:10 (wt:vol), yielding 73% and 33% recovery from ethanol pre-treated CP and DT meals, respectively, in a single extraction. Untreated and ethanol pre-treated meals were hydrolyzed with 6 N HCl (protein-to-acid ratio of 5 mg:2 mL) for 24 h at 110°C. The ethanol pre-treatment improved AA recovery and released 373 mg AA/g dry CP meal biomass (dbm) compared to 279 mg AA/g untreated CP cake dbm. However, no improvement in AA recovery upon ethanol pre-treatment of DT meal. Sulfuric acid was examined as an alternative acid. More than 700 mg AA/g CP protein were released with 6 N H2SO4, while for DT meal proteins, a 10 N concentration was needed to achieve a closer value. Commercial canola meals can be utilized for generating free AAs; however, the meal processing history may affect the yield.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 1","pages":"41-57"},"PeriodicalIF":2.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12739","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136061182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base 从蓖麻油（Ricinus communis）和环氧化大豆油（Glycine max）中提取的多元醇用作润滑油基料

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-19 DOI: 10.1002/aocs.12749

Paola Stradolini, Marcelo Gryczak, Cesar Liberato Petzhold

{"title":"Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base","authors":"Paola Stradolini, Marcelo Gryczak, Cesar Liberato Petzhold","doi":"10.1002/aocs.12749","DOIUrl":"10.1002/aocs.12749","url":null,"abstract":"Polyols are widely synthesized from fossil sources and applied in multiple sectors of the industry as raw material for polyurethane production and also as lubricants. Although the preparation method normally used is efficient and practical, it is necessary to develop environmentally friendly synthesis route that reduce pollution. This study focuses on an alternative synthetic route for the synthesis of polyols using only raw materials from renewable sources. Polyols were successfully obtained by modifying castor oil and epoxidized soybean oil through transesterification, transamidation and oxirane ring opening. The polyols were then characterized by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (1H and 13C-NMR), acidity index (AI), thermogravimetry (TGA), differential scanning calorimetry (DSC), size exclusion chromatography (SEC), dynamic viscosity and exploratory scanning of ecotoxicological parameters using Artemia salina. The results highlight the promising potential of transamidated castor oil (TACO) polyol in the field of biolubricants, attributed to its high viscosity index, oxidative stability and, ecofriendly behavior.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"321-334"},"PeriodicalIF":2.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135014879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sorghum oleoresins: Effect of extraction on compositional and structural characteristics 高粱油脂：提取对成分和结构特征的影响

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-09-19 DOI: 10.1002/aocs.12748

Eda Ceren Kaya, Umut Yucel, Shantha Peiris, Fadi Aramouni

{"title":"Sorghum oleoresins: Effect of extraction on compositional and structural characteristics","authors":"Eda Ceren Kaya, Umut Yucel, Shantha Peiris, Fadi Aramouni","doi":"10.1002/aocs.12748","DOIUrl":"10.1002/aocs.12748","url":null,"abstract":"Oleoresins are resin-like viscous materials obtained from plants, oilseeds, or spices with functional properties. The objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of extraction process and solvents on their composition and functional properties. Oleoresins were obtained by using the following solvents with and without ball milling: two types of novel ionic liquids (IL1: 1-n-Hexyl-3-methylimidazoliumchloride, IL2: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (p < 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm−1) and protein-phospholipid bonding (at 1700 cm−1) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using a ball mill and ILs provided control over the composition of the oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 1","pages":"123-132"},"PeriodicalIF":2.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135014175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0