Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions-Reference-Cited by-同舟云学术

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Published:2018-09-03 Issue:10 Volume:120 Page:1800221
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ojeda‐Amador Rosa M.¹,Trapani Serena²,Fregapane Giuseppe¹^ORCID,Salvador María D.¹

Affiliation:

1. Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain

2. Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeFlorenceItaly

Funder

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800221

Reference58 articles.

1. Nut Consumption and Blood Lipid Levels

2. Nutrition attributes and health effects of pistachio nuts

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