Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil.

Li C, Cai B, Li W, Li Q, Gao Y, Yu X

DOI: 10.1111/1750-3841.71237
Published: 2026 Jul
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71237,
  title = {Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil.},
  author = {Li C and Cai B and Li W and Li Q and Gao Y and Yu X},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71237},
  url = {https://doi.org/10.1111/1750-3841.71237}
}

RIS

TY  - JOUR
TI  - Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil.
AU  - Li C
AU  - Cai B
AU  - Li W
AU  - Li Q
AU  - Gao Y
AU  - Yu X
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71237
UR  - https://doi.org/10.1111/1750-3841.71237
ER  -

APA

C, L., B, C., W, L., Q, L., Y, G., & X, Y. (2026). Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil.. Journal of food science. https://doi.org/10.1111/1750-3841.71237

Source records

pubmed · retrieved 2026-09-25T04:14:07.884Z