Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

  1. Demnati, D.
  2. Pacheco, R.
  3. Martínez, L.
  4. Sánchez, S.
Aldizkaria:
European Journal of Lipid Science and Technology

ISSN: 1438-9312,  1438-7697

Argitalpen urtea: 2018

Alea: 120

Zenbakia: 7

Mota: Artikulua

DOI: 10.1002/EJLT.201700136 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus