Aroma‐Relevant Volatile Compounds as Markers for the Sensory Quality of Argan Oil-Reference-Cited by-同舟云学术

Aroma‐Relevant Volatile Compounds as Markers for the Sensory Quality of Argan Oil

Published:2019-10-21 Issue:12 Volume:121 Page:1900279
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Matthäus Bertrand¹,Bonte Anja¹,Sinning Bernadette¹,Charrouf Zoubida²

Affiliation:

1. Department for Safety and Quality of Cereals, Working Group for Lipid Research Max Rubner‐Institut, Federal Research Institute for Nutrition and Food Schützenberg 12 D‐32756 Detmold Germany

2. Faculty of Sciences Laboratoire de Chimie des Plantes et de synthèse Organique et Bioorganique University Mohammed V Rabat Morocco B.P:8007.N.U

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900279

Reference30 articles.

1. Argan oil, the 35‐years‐of‐research product

2. Influence of Origin and Extraction Method on Argan Oil Physico-Chemical Characteristics and Composition

3. Why is it so difficult to produce high‐quality virgin rapeseed oil for human consumption?

4. Effect of processing on the quality of edible argan oil

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