Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils

European Journal of Lipid Science and Technology

Volumn 117, Issue 5, 2015, Pages 684-691

  Sena Moreno, Estela ^a   Pardo, José Emilio ^a   Catalán, Luis ^b   Gómez, Ricardo ^a   Pardo Giménez, Arturo ^c   Alvarez Ortí, Manuel ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Delegación de Agricultura de la Junta de Comunidades de Castilla La Mancha   (Spain)

^c Centro de Investigación Básica   (Spain)

Author keywords

Drying temperature; Effect; Pistachio oil; Quality; Sensory

Indexed keywords

PISTACIA VERA;

EID: 84928757028     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400366     Document Type: Article

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