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  • Erratum to: Oxidative stability of Opuntia ficus-indica seeds oil blending…
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Erratum to: Oxidative stability of Opuntia ficus-indica seeds oil blending with Moringa oleifera seeds oil

Affiliation
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Salama, Mohamed Abdelbaset;
GND
1252344775
Affiliation
Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed v, Rabat, Morocco
El Harkaoui, Said;
Affiliation
Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed v, Rabat, Morocco
Nounah, Issmail;
Affiliation
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Sakr, Hazem;
Affiliation
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Abdin, Mohamed;
Affiliation
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Owon, Mostafa;
Affiliation
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Ibrahim, Awatif;
Affiliation
Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed v, Rabat, Morocco
Charrouf, Zoubida;
GND
113399677
Affiliation
Max Rubner-Institut (MRI), Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany
Matthäus, Bertrand; Osman, Mohamed

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Published in:
OCL : Oilseeds and fats, Crops and Lipids
Vol. 27 Article 63
References:
Oxidative stability of Opuntia ficus-indica seeds oil blending with Moringa oleifera seeds oil
(22.10.2020)
Volume:
27
Date Issued:
20.11.2020
DOI:
10.1051/ocl/2020061
Language:
English
Type of Resource:
Text
Keywords:
Blending oils; Moringa oleifera seeds oil; Opuntia ficus-indica seeds oil; Oxidative stability
DDC subject of DNB:
660 Chemical engineering
Link to Raw Object:
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl200061s/ocl200061s.html
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals

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