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Contribution
Effect of seeds roasting time on physicochemical properties, oxidative…
Article
Sat Jul 17 2021
CC BY-NC-ND 4.0
refereed
published
Effect of seeds roasting time on physicochemical properties, oxidative stability and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil
Nounah, Issmail
;
Gharby, Said
;
Hajib, Ahmed
;
Harhar, Hicham
;
GND
113399677
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Matthäus, Bertrand
;
Charrouf, Zoubida
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Published in:
Journal of Food Processing and Preservation
Vol. 2021, articlenr.:15747
Volume:
2021
Date Issued:
17.07.2021
DOI:
10.1111/jfpp.15747
Language:
English
Type of Resource
:
Text
DDC subject of DNB:
660 Chemical engineering
URL:
https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.15747
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
W3111
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DIN 1505-2 (author-date, Deutsch) - standard superseded by ISO-690
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DOI (10.1111/jfpp.15747)
https://doi.org/10.1111/jfpp.15747
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