Quality parameters for cold pressed edible argan oils

Natural Product Communications

Volumn 8, Issue 1, 2013, Pages 37-41

  Matthäus, Bertrand ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Argan oil; Oxidative stability; Oxidative state; Quality; Sensory evaluation

Indexed keywords

ARGAN OIL; EDIBLE OIL; PEROXIDE; PHYTOSTEROL; TOCOPHEROL; UNCLASSIFIED DRUG;

AROMA; ARTICLE; COLD PRESS; EXTRACTION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LIPID COMPOSITION; LIPID OXIDATION; NONHUMAN; ODOR; PLANT SEED; ROASTING; TASTE;

EID: 84873876367     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x1300800109     Document Type: Article

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