Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil

Pistachio (Pistacia vera L.) oil has important nutritional and therapeutic properties because of its high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw material is critical for product quality, in particular to protect nutritional value. This...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Abdolshahi, Anna, Majd, Mojtaba Heydari, Rad, Javad Sharifi, Taheri, Mehrdad, Shabani, Aliakbar, Teixeira da Silva, Jaime A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2013
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4375187/
https://ncbi.nlm.nih.gov/pubmed/25829628
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1183-8
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