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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
Food Science and Technologynpj Science of Food

Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

D. Suzuki, Y. Sato, et al.

This groundbreaking research by Daisuke Suzuki, Yuko Sato, Hiroshi Kamasaka, Takashi Kuriki, and Hirotoshi Tamura unveils a novel method for extracting volatile compounds from extra virgin coconut oil. Using oiling-out assisted liquid-liquid extraction, the study identifies 44 aroma compounds, offering a more efficient solution than traditional extraction methods.... show more
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