Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS.

Curr Res Food Sci · 2024 · PMC11420437 · PMID 39319112

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a clear trendno p-value reported

4 A also shows a clear trend of separation for each group of samples, indicating significant differences in volatile compounds between samples.

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