Impact of defatting processes on lipidomic markers and flavor in camelina and pennycress flours: advancing clean food production

Food Chemistry 2026

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Authors: Qianqian Chen, Wellington da Silva Oliveira, Gary A. Reineccius, Baraem Ismail, Fernanda F.G. Dias

DOI: 10.1016/j.foodchem.2026.148026

Cited by: 0

References: 84

Fields of Study & Subjects

Edible Oils Quality and Analysis Proteins in Food Systems Food and Agricultural Sciences

References 84