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. 2023 May 24;32(14):2043–2055. doi: 10.1007/s10068-023-01319-9

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© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Fig. 2 — The yields of free oil from gardenia seeds puffed at different conditions obtained by using AEE method. Different letters (a–c) over bars represent significant differences among FOY with various pressures/temperatures (p < 0.05)