Carregant...
Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristic...
Guardat en:
| Publicat a: | Antioxidants (Basel) |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6720800/ https://ncbi.nlm.nih.gov/pubmed/31426327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8080313 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|