Chargement en cours...
Effects of roasting on composition of chili seed and storage stability of chili seed oil
This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed...
Enregistré dans:
| Publié dans: | Food Sci Biotechnol |
|---|---|
| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer Singapore
2019
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811469/ https://ncbi.nlm.nih.gov/pubmed/31695946 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00578-9 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|