The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oil

Journal of Taibah University for Science

Volumn 10, Issue 1, 2016, Pages 100-106

  Gharby, Said ^a   Harhar, Hicham ^a   Matthäus, Bertrand ^b   Bouzoubaa, Zakia ^c   Charrouf, Zoubida ^a  

^a FACULTÉ DES SCIENCES   (Morocco)

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

^c INRA CRRA Agadir Maroc   (Morocco)

Author keywords

Fatty acid; Moroccan Picholine olive oil; Olive oil; Oxidation parameter; Thermal treatment; Tocopherol

Indexed keywords

EID: 85038439467     PISSN: None     EISSN: 16583655     Source Type: Journal    
DOI: 10.1016/j.jtusci.2015.05.004     Document Type: Article

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