Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2737-y/fulltext.html
Reference32 articles.
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4. Asnaaashari M, Hashemi SMB, Mehr HM, Asadi Yousefiabad SH (2015) Kolkhoung (P. khinjuk) hull oil and kernel Oil as antioxidative vegetable oils with high Oxidative stability and nutritional value. J Food Technol Biotecnol 53:81–86
5. Bamoniri A, Ebrahimabadi AH, Mazoochi A, Behpour M, Kashi FJ, Batooli H (2010) Antioxidant and antimicrobial activity evaluation and essential oil analysis of Semenovia tragioides Boiss from Iran. Food Chem 122:553–558
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