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Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion
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Quality changes in fragrant rapeseed oils derived from different varieties during roasting: Focusing on erucic acid

Lingyan Zhang1, Jia Chen1, Xingfeng Guo2

  • 1School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.

Food Chemistry
|May 27, 2025
PubMed

Keywords:
Erucic acidFragrant rapeseed oilGlucosinolateNitrileRapeseed varieties

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