Chemical and phytochemical characterizations of argan oil (Argania spinosa L. skeels), olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia megacantha salm-dyck) seed oil and cactus cladode essential oil-Reference-Cited by-同舟云学术

Chemical and phytochemical characterizations of argan oil (Argania spinosa L. skeels), olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia megacantha salm-dyck) seed oil and cactus cladode essential oil

Published:2017-11-29 Issue:2 Volume:12 Page:747-754
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

El Kharrassi Youssef,Maata Nadia,Mazri Mouaad Amine,El Kamouni Soufiane,Talbi Meryem,El Kebbaj Riad,Moustaid Khadija,Essamadi Abdel Khalid,Andreoletti Pierre,El Mzouri El Houssine,Cherkaoui-Malki Mustapha,Nasser Boubker

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9688-x/fulltext.html

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