Oxidative Stability and Characterization of Quinoa Oil Extracted from Wholemeal and Germ Flours-Reference-Cited by-同舟云学术

Oxidative Stability and Characterization of Quinoa Oil Extracted from Wholemeal and Germ Flours

Published:2019-11-25 Issue:1 Volume:97 Page:57-66
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Mufari Jesica Romina¹²^ORCID,Gorostegui Horacio Adrián¹³,Miranda‐Villa Patricia Paola¹²,Bergesse Antonella Estefanía¹,Calandri Edgardo Luis¹²

Affiliation:

1. Facultad de Ciencias Exactas Físicas y Naturales. UNCInstituto de Ciencia y Tecnología de los Alimentos—ICTA Av. Vélez Sarsfield 1611, 5000 Córdoba Argentina

2. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC) UNC‐CONICET Bv. Dr. Juan Filloy S/N, 5000 Córdoba Argentina

3. Facultad de Ciencias de la Salud. UNaFLaboratorio de Investigación en Microbiología y Alimentos—LIMA Av. Gob. Gutnisky 3200, 3600 Formosa Argentina

Funder

Secretaría de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12308

Reference29 articles.

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2. Calzada J.(2014)Firme consumo mundial de aceites vegetales 2014/2015. Informativo semanal BCR Año XXXII No. 1681. Retrieved fromhttps://www.bcr.com.ar/es/print/pdf/node/64581

3. Castro Montero E.(2010)Harina y aceite de quínoa (Chenopodium quinoa Willd.) de la región VI(Thesis). Universidad de Chile Chile.

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