Optimization of the refining process of camellia seed oil for edible purposes

Food Science and Biotechnology

Volumn 23, Issue 1, 2014, Pages 65-73

  Lee, Seung Yong ^a   Jung, Mun Yhung ^b   Yoon, Suk Hoo ^c  

^a Korea Food and Drug Administration   (South Korea)

^b Woosuk University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

camellia oil; fatty acid composition; minor component; refining process; saponin

Indexed keywords

EID: 84894477068     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0009-4     Document Type: Article

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