Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)-Reference-Cited by-同舟云学术

Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Published:2016-02-26 Issue:1 Volume:36 Page:132-139
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MELO Illana Louise Pereira de¹,CARVALHO Eliane Bonifácio Teixeira de¹,SILVA Ana Mara de Oliveira e²,YOSHIME Luciana Tedesco¹,SATTLER José Augusto Gasparotto¹,PAVAN Rosângela Torres¹,MANCINI-FILHO Jorge¹

Affiliation:

1. Universidade de São Paulo, Brazil

2. Universidade Federal de Sergipe, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0069.pdf

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4. Official methods and recommended practices of the American Oil Chemists' Society,2004

5. Injection of conjugated linoleic acid into beef strip loins;Baublits R. T.;Meat Science,2007

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