The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil
The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds were processed to obtain oil. The results show...
Furkejuvvon:
| Váldodahkkit: | , , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Consejo Superior de Investigaciones Científicas
2023-03-01
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| Ráidu: | Grasas y Aceites |
| Fáttát: | |
| Liŋkkat: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1974 |
| Fáddágilkorat: |
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