Effect of Steam Explosion Pretreatment on Nutritional and Antioxidant Properties of Rapeseed Oil
In this study, rapeseed seeds were subjected to steam explosion pretreatment (0.4–1.4 MPa) and then cold-pressed into oil. The microstructures of the untreated and treated seeds were characterized by transmission electron microscopy (TEM), and the quality of rapeseed oil was comprehensively evaluate...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-025.pdf |
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