Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy

Author:

Rodilla Sol Diez,Martínez-Pineda MontserratORCID,Yagüe-Ruiz CristinaORCID,Vercet Antonio

Funder

Gobierno de Aragón

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference70 articles.

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3. AOCS Official Method Ca 5a-40. Free Fatty Acids in Crude and Refined Fats and Oils,2017

4. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;J. Food Compos. Anal.,2011

5. Pigments in avocado tissue and oil;Ashton;J. Agric. Food Chem.,2006

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