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.
Revue:
European Journal of Lipid Science and Technology

ISSN: 1438-9312,  1438-7697

Année de publication: 2018

Volumen: 120

Número: 7

Type: Article

DOI: 10.1002/EJLT.201700136 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus