Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil
This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results sh...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2017-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1671 |