Effect of Steam Explosion Pretreatment on the Quality and Flavor of Pressed Perilla Seed Oil
The effects of different steam explosion pretreatment durations (30, 45 and 60 s) on the quality and flavor compounds of perilla seed oil were studied. The results showed that steam explosion pretreatment had no significant effect on the composition or content of saturated or unsaturated fatty acids...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-028.pdf |
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