Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis.
- DOI
- 10.1016/j.fochx.2026.104034
- Published
- 2026 May
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104034,
title = {Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis.},
author = {Peng X and Fu B and Liu H and Chen Z and Fang C and Kan J},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104034},
url = {https://doi.org/10.1016/j.fochx.2026.104034}
}RIS
TY - JOUR TI - Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis. AU - Peng X AU - Fu B AU - Liu H AU - Chen Z AU - Fang C AU - Kan J PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104034 UR - https://doi.org/10.1016/j.fochx.2026.104034 ER -
APA
X, P., B, F., H, L., Z, C., C, F., & J, K. (2026). Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104034
Source records
- pubmed · retrieved 2026-09-26T23:35:28.871Z