A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel.
- DOI
- 10.1016/j.foodchem.2026.151326
- Published
- 2026 Sep 27
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151326,
title = {A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel.},
author = {Hong K and Li Z and Fu X and Fang S and He D},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151326},
url = {https://doi.org/10.1016/j.foodchem.2026.151326}
}RIS
TY - JOUR TI - A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel. AU - Hong K AU - Li Z AU - Fu X AU - Fang S AU - He D PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151326 UR - https://doi.org/10.1016/j.foodchem.2026.151326 ER -
APA
K, H., Z, L., X, F., S, F., & D, H. (2026). A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151326
Source records
- pubmed · retrieved 2026-11-10T20:04:30.985Z