Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Giuffrè, Angelo M ^a   Capocasale, Marco ^a   Zappia, Clotilde ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FRUITS; HARVESTING; OXIDATION; PEROXIDES; PHENOLS; REFRACTIVE INDEX;

COMPOSITION CONTENT; ESSENTIAL FATTY ACIDS; FATTY ACID METHYL ESTER; PEROXIDE VALUE; PHENOL CONTENT; PHYSICOCHEMICAL PROPERTY; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLS;

OILS AND FATS;

EID: 85017147750     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13309     Document Type: Article

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