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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...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2020
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| Sujets: | |
| Accès en ligne: | 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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