Radio frequency pretreatment-assisted low-aqueous enzymatic extraction of rapeseed kernel oil: Process parameter exploration and comprehensive comparison with conventional oil preparation methods
- DOI
- 10.1016/j.foodchem.2026.151945
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151945,
title = {Radio frequency pretreatment-assisted low-aqueous enzymatic extraction of rapeseed kernel oil: Process parameter exploration and comprehensive comparison with conventional oil preparation methods},
author = {Weijun Wang and Changsheng Liu and Chang Zheng and Wenlin Li and Yuanfa Liu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151945},
url = {https://doi.org/10.1016/j.foodchem.2026.151945}
}RIS
TY - JOUR TI - Radio frequency pretreatment-assisted low-aqueous enzymatic extraction of rapeseed kernel oil: Process parameter exploration and comprehensive comparison with conventional oil preparation methods AU - Weijun Wang AU - Changsheng Liu AU - Chang Zheng AU - Wenlin Li AU - Yuanfa Liu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151945 UR - https://doi.org/10.1016/j.foodchem.2026.151945 ER -
APA
Wang, W., Liu, C., Zheng, C., Li, W., & Liu, Y. (2026). Radio frequency pretreatment-assisted low-aqueous enzymatic extraction of rapeseed kernel oil: Process parameter exploration and comprehensive comparison with conventional oil preparation methods. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151945
Source records
- crossref · retrieved 2026-11-10T20:04:29.928Z