Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds
Author:
Affiliation:
1. Centro de Investigación y Transferencia de Santiago del Estero (CITSE)
2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
3. Universidad Nacional de Santiago del Estero (UNSE)
4. Santiago del Estero
5. Argentina
Abstract
This study reports the shift of phenolic compound role from antioxidant to prooxidant in the thermal oxidation of ground walnuts and almonds.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA00245A
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