Sensory characterisation and oxidative stability of walnut oil

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1276-1281

  Martínez, Marcela ^a   Barrionuevo, Guillermina ^a   Nepote, Valeria ^a   Grosso, Nelson ^a   Maestri, Damián ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Oxidative stability; Sensory attributes; Walnut oil

Indexed keywords

FOOD STORAGE; GLASS BOTTLES;

FLUORESCENT LIGHT; OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; ROOM-TEMPERATURE CONDITIONS; SENSORY ATTRIBUTES; TOCOPHEROL CONTENTS; WALNUT OIL;

STABILITY;

JUGLANS;

EID: 80051473135     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02618.x     Document Type: Article

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