Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods

Author:

Shuai Xixiang,Dai Taotao,Chen Mingshun,Liang Ruihong,Du Liqing,Chen JunORCID,Liu ChengmeiORCID

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Official methods and recommended practices of the American Oil Chemist's Society;AOCS,2009

2. Fatty acids profile of oil from nine varieties of Macadamia nut;Aquino-Bolanos;International Journal of Food Properties,2017

3. Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties;Chiavaro;Food Chemistry,2009

4. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils;Christopoulou;Food Chemistry,2004

5. Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market;Cicero;Food Research International,2018

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