Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Plant Foods for Human Nutrition

Volumn 66, Issue 2, 2011, Pages 163-168

  Harhar, Hicham ^a   Gharby, Saïd ^a,b   Kartah, Bader ^a   El Monfalouti, Hanae ^a,c   Guillaume, Dom ^c   Charrouf, Zoubida ^a  

^a FACULTÉ DES SCIENCES   (Morocco)

^b Laboratoire Contrôle Qualité   (Morocco)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Argania spinosa; Oxidative stability; Seed roasting; Virgin argan oil

Indexed keywords

ARGANIA SPINOSA;

EID: 79960163042     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0220-x     Document Type: Article

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