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Effect of electric field on the characteristics of crude avocado oil and virgin olive
The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm(−1), frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier t...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2017
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495697/ https://ncbi.nlm.nih.gov/pubmed/28720974 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2565-0 |
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