Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures - Yang, Kai-Min; Hsu, Fu-Lan; Chen, Chih-Wei; Hsu, Chin-Lin; Cheng, Ming-Ching (Journal of Oleo Science, 2018)
Keywords: Antioxidants; Camellia - chemistry; camellia seed oil; Cooking; Food Quality; Food Storage; Glycation End Products, Advanced; Logarithms; Maillard reaction products; Oxidation; Oxidation-Reduction; oxidative stability; Plant Oils - chemistry; Plant Oils - standards; Rancimat test; roast; Roasting; Seeds; Seeds - chemistry; Shelf life; Stability; Temperature; Tocopherol; Rancimat test; camellia seed oil; oxidative stability; roast