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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...
Guardado en:
| Publicado en: | Antioxidants (Basel) |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | 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 |
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