Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark

European Journal of Lipid Science and Technology

Volumn 115, Issue 3, 2013, Pages 348-355

  Vaidya, Bipin ^a   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

Author keywords

Fatty acid composition; Induction period; Juglans sinensis; Tocopherol

Indexed keywords

EID: 84875029116     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200288     Document Type: Article

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