Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species
Author:
Affiliation:
1. Laboratoire Bioqual, INATAA , Université Frères Mentouri Constantine 1 Constantine Algeria
2. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit University of Bari Aldo Moro Bari Italy
Funder
Universita degli Studi di Bari Aldo Moro
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10623
Reference45 articles.
1. A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns
2. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites
3. The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
4. Effect of acorn flour on the physico-chemical and sensory properties of biscuits
5. Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest
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