Effect of selenium content on the quality and functional components of selenium-riched camellia oleifera oil

Journal of Chinese Institute of Food Science and Technology

Volumn 15, Issue 1, 2015, Pages 142-149

  Song, Yarui ^a   Jiang, Xinge ^b   Peng, Shaofeng ^c   Li, Fuchu ^d   Liu, Juan ^a   Chen, Dong ^a   Wu, Lichao ^a   Liu, Fang ^a  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b San Men jiang state owned Forest Guangxi Zhuang Autonomous Region ^*  (China)

^c Hunan Province Academy of Forestry   (China)

^d Changsha Fosumn Agricultural Science Technology Co   (China)

Author keywords

Camellia oleifera oil; Functional components; Quality characteristics; Selenium

Indexed keywords

FATTY ACIDS; LINOLEIC ACID; OIL SHALE;

CAMELLIA OLEIFERA; FUNCTIONAL COMPONENTS; LINOLENIC ACIDS; QUALITY CHARACTERISTIC;

SELENIUM;

EID: 84927765480     PISSN: 10097848     EISSN: None     Source Type: Journal    
DOI: 10.16429/j.1009-7848.2015.01.022     Document Type: Article

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