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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Roasting-driven transformation of triacylglycerols and trace bioactive components in camellia seed oil: A cascade

Tongqiang Chen1, Xiaojuan Wu2, Haizhi Wu3

  • 1Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China; Hunan Provincial Institute of Product and Goods Quality Inspection, Changsha, 410007, China.

Food Chemistry
|October 26, 2026
PubMed

Keywords:
Camellia seed oilRoastingTrace bioactive componentsTriacylglycerol

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