Comparison of co-pressing and separate pressing on the oxidative stability and lipidomic signature of ω-6/ω-3 balanced flaxseed-peanut blended oils

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: December 2025

Source: Journal of Food Composition and Analysis, Volume 148, Part 2

Author(s): Ruonan He, Yunfu Liu, Meng Zhou, Changqing Wei, Wenyu Liu, Yu’e Ma, Peng Luo

Publication date: December 2025Source: Journal of Food Composition and Analysis, Volume 148, Part 2Author(s): Ruonan He, Yunfu Liu, Meng Zhou, Changqing Wei, Wenyu Liu, Yu’e Ma, Peng Luo Read More

Related posts:

Default ThumbnailIn-line evaluation of chemical compounds of green tea using leaf traits and process parameters Default ThumbnailNIR-GAN: A spectral data augmentation framework for medicine-food homologous herb identification Default ThumbnailNondestructive detection method for soluble solids content and titratable acidity content in pepino melons based on Vis/NIR spectroscopy and dual-attention enhanced 1D-CNN Default ThumbnailMultimodal fusion of low-field NMR and hyperspectral data for pork freshness detection Default ThumbnailNondestructive detection of multiple dried squid qualities by hyperspectral imaging combined with 1D-KAN-CNN Default ThumbnailAn analysis of taste development in Jinhua ham linked to muscle cathepsin B and L activities