The influence of cooking process on the microwave-assisted extraction of cottonseed oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1125-5.pdf
Reference23 articles.
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4. Azadmard DS, Habibi NF, Hesari J, Nemati M, Fathi AB (2010) Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem 121:1211–1215
5. Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G (2008) Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem 108:1122–1132
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