Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process

Publication date: October 2021Source: LWT, Volume 150Author(s): Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Zhentai Han, Zhen Yang, Lisong Liang
Source: LWT Food Science and Technology - Category: Food Science Source Type: research