Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil

European Journal of Lipid Science and Technology

Volumn 115, Issue 5, 2013, Pages 556-563

  Cai, Luyun ^a   Cao, Ailing ^b   Aisikaer, Guzanuer ^a   Ying, Tiejin ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Xiaoshan Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Bioactive components; Oxidative stability; Pine nut oil; Radical scavenging; Roasting

Indexed keywords

ARACHIS;

EID: 84877691319     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200337     Document Type: Article

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