Effect of α-tocopherol and α-tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature

Journal of the Science of Food and Agriculture

Volumn 84, Issue 9, 2004, Pages 943-948

  Romero, Nalda ^a   Robert, Paz ^a   Masson, Lilia ^a   Ortiz, Jaime ^a   Pavez, Jacquelinne ^a   Garrido, Carolina ^a   Foster, Mariela ^a   Dobarganes, Carmen ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

tocopherol; tocotrienol; Antioxidant; Hazelnut oil; Polar compounds; Thermal oxidation; Treated hazelnut oil

Indexed keywords

CORYLUS; GEVUINA AVELLANA;

EID: 3042806956     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1771     Document Type: Article

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