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Fatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)
The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oi...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
BlackWell Publishing Ltd
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4256584/ https://ncbi.nlm.nih.gov/pubmed/25493197 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.176 |
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