Characterization of different olive pulp and kernel oils

Journal of Food Composition and Analysis

Volumn 28, Issue 1, 2012, Pages 54-60

  Moghaddam, Ghazaleh ^a   Heyden, Yvan Vander ^b   Rabiei, Zohre ^c   Sadeghi, Naficeh ^a   Oveisi, Mohammad Reza ^a   Jannat, Behrooz ^d   Araghi, Vahideh ^a   Hassani, Shokoufeh ^e   Behzad, Masoomeh ^a   Hajimahmoodi, Mannan ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c NATIONAL INSTITUTE OF GENETIC ENGINEERING AND BIOTECHNOLOGY   (Iran)

^d MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

^e TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Fatty acids composition; Food analysis; Food composition; Gas chromatography; High performance liquid chromatography; Kernel; Oil extraction; Olea europaea L.; Oxidation index; Pulp; Tocopherol

Indexed keywords

EID: 84867855511     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.06.008     Document Type: Article

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