Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content-Reference-Cited by-同舟云学术

Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content

Published:2019-07 Issue: Volume:88 Page:118-124
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Fernández-Acosta Kenia,Salmeron Ivan,Chavez-Flores David,Perez-Reyes Ildebrando,Ramos Victor,Ngadi Michael,Kwofie Ebenezer M.,Perez-Vega Samuel

Funder

CONACYT

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

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3. Nutritional characterization of naked and dehulled oat cultivar samples at harvest and after storage;Antonini;J. Cereal Sci.,2016

4. Official Methods of Analysis;AOAC,1990

5. The characterisation of oat lipids produced by supercritical fluid technologies;Aro;J. Cereal Sci.,2007

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