Effect of Steam Explosion Pretreatment on Nutritional and Antioxidant Properties of Rapeseed Oil
In this study, rapeseed seeds were subjected to steam explosion pretreatment (0.4–1.4 MPa) and then cold-pressed into oil. The microstructures of the untreated and treated seeds were characterized by transmission electron microscopy (TEM), and the quality of rapeseed oil was comprehensively evaluate...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Formaat: | Artikel |
| Taal: | Engels |
| Gepubliceerd in: |
China Food Publishing Company
2025-05-01
|
| Reeks: | Shipin Kexue |
| Onderwerpen: | |
| Online toegang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-025.pdf |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|