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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Roasted tree peony (Paeonia ostii) seed oil: Benzoic acid levels and physicochemical characteristics

Feng Jina Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, P. R. ChinaView further author information
,
Jie Xua Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, P. R. ChinaView further author information
,
Xin-Ran Liua Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, P. R. ChinaView further author information
,
Joe M. Regensteinb Department of Food Science, Cornell University, Ithaca, NY, USAView further author information
&
Feng-Jun Wanga Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, P. R. ChinaCorrespondence[email protected]
View further author information
Pages 499-510 | Received 26 Oct 2018, Accepted 22 Feb 2019, Published online: 26 Mar 2019

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