Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil-Reference-Cited by-同舟云学术

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Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil

Published:2018-11-30 Issue:5 Volume:245 Page:1021-1029
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Flores García Marcos,Vergara Claudia E.,Forero-Doria Oscar,Guzman Luis,Perez-Camino Maria del Carmen

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-018-3206-1.pdf

Reference37 articles.

1. Moure A, Franco D, Santamaria RI, Soto C, Sineiro J, Domínguez H, Zuñiga ME, Nuñez MJ, Chamy R, Lopez-Munguía A, Lema JM (2001) J Am Oil Chem Soc 78:437–440

2. Moure A, Franco D, Sineiro J, Domínguez H, Núñez MJ, Lema JM (2000) J Agric Food Chem 48:3890–3897

3. Uquiche E, Jeréz M, Ortíz J (2008) Innov Food Sci Emerg Technol 9:495–500

4. Moure A, Domínguez H, Zuñiga ME, Soto C, Chamy R (2002) Food Chem 78:179–186

5. Zuñiga ME, Soto C, Mora A, Chamy R, Lema JM (2003) Process Biochem 39:51–57

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