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Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 °C) and times (0–60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. H...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196152/ https://ncbi.nlm.nih.gov/pubmed/34194096 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04767-x |
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