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Zi-Jue Zou

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Oct 2026

Roasting-driven transformation of triacylglycerols and trace bioactive components in camellia seed oil: A cascade evolution.

This study investigated the effects of roasting temperature (80-180 °C) and time (30-120 min) on the quality of camellia seed oil, focusing on the thermal behavior of triacylglycerols (TAGs) and the dynamic evolution of trace bioactive compounds (squalene, phytosterols, polyphenols, and α-tocopherol). Results showed th...

Tong-Qiang Chen, Xiao-Juan Wu, Hai-Zhi Wu et al. · 0 citations

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