Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting-Reference-Cited by-同舟云学术

Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting

Published:2017-10-26 Issue:13 Volume:54 Page:4436-4441
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Juhaimi Fahad Al,Özcan Mehmet Musa,Uslu Nurhan,Doğu Süleyman

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2921-0/fulltext.html

Reference24 articles.

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3. AOCS (1989) Official methods and recommended practices of the American Oil Chemists’Society, 4th edn. American Oil Chemists’ Society, Champaign, Method, pp 5–41

4. AOCS (1992) Official methods and recommended practices of the American Oil Chemists’ Society, 4th edn. American Oil Chemists’ Society, Champaign, Method Cd, pp 8–53

5. Arinola SO, Adesina K (2014) Effect of thermal processing on the nutritional, antinutritional, and antioxidant properties of Tetracarpidium conophorum (African walnut). J Food Process 1–4

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