Effect of amurca on olive oil quality during storage.

Janakat, Sana; Al-Nabulsi, Anas; Hammad, Fwzieh; Holley, Richard

Janakat, Sana; Al-Nabulsi, Anas; Hammad, Fwzieh; Holley, Richard.

Afiliação

Janakat S; Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan.
Al-Nabulsi A; Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan.
Hammad F; Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan.
Holley R; Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2 Canada.

J Food Sci Technol ; 52(3): 1754-9, 2015 Mar.

Article em En | MEDLINE | ID: mdl-25745252

Palavras-chave

Amurca; Free fatty acid value; Lipid peroxidation inhibition percent; Olive oil quality; Peroxide value; Total phenolic compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Jordânia

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