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Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil

Chanchan Li1, Bingying Cai1, Wenxian Li2

  • 1Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China.

Journal of Food Science
|June 26, 2026
PubMed

Keywords:
allyl isothiocyanateglucosinolatesphysiological activitiesprocessing techniquesyellow mustard seed oil

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