Storage‐Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels

著录项

• 来源
  《Journal of the American Oil Chemists' Society》 |2018年第12期|共11页
• 作者

  Gracka Anna; Majcher Ma?gorzata; Kludská Eli?ka; Hradecky Jaromír; Haj?lová Jana; Jeleń Henryk H.;

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• 作者单位

  Faculty of Food Science and NutritionPoznań University of Life Sciences Wojska Polskiego 31 60‐624Poznań Poland;

  Faculty of Food Science and NutritionPoznań University of Life Sciences Wojska Polskiego 31 60‐624Poznań Poland;

  Faculty of Food and NutritionUniversity of Chemistry and Technology Technická 5 166 28Prague 6 Czech Republic;

  Faculty of Food and NutritionUniversity of Chemistry and Technology Technická 5 166 28Prague 6 Czech Republic;

  Faculty of Food and NutritionUniversity of Chemistry and Technology Technická 5 166 28Prague 6 Czech Republic;

  Faculty of Food Science and NutritionPoznań University of Life Sciences Wojska Polskiego 31 60‐624Poznań Poland;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 有机化学;
• 关键词

  GC‐HRToF‐MS; SPME; Multivariate analysis; Flavoromics; Argan oil;

  机译：GC-HRTOF-MS;SPME;多变量分析;风味;摩根油;