A carregar...
Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil
The present study was carried out to investigate the improvement of oxidative stability of refined olive oil using various concentrations of unsaponifiable matters extracted from Pistacia khinjuk fruit oil (UFO). For further elucidation of UFO antioxidative power, tertbutylhydroquinone (TBHQ) was us...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583129/ https://ncbi.nlm.nih.gov/pubmed/28928539 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2737-y |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|