Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters-Reference-Cited by-同舟云学术

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

Published:2019-06 Issue: Volume:120 Page:888-894
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Roselló-Soto Elena,Barba Francisco J.^ORCID,Lorenzo Jose M.,Dominguez Rubén,Pateiro Mirian,Mañes Jordi^ORCID,Moltó Juan Carlos

Publisher

Elsevier BV

Subject

Food Science

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