Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

  1. Roselló-Soto, E.
  2. Barba, F.J.
  3. Lorenzo, J.M.
  4. Dominguez, R.
  5. Pateiro, M.
  6. Mañes, J.
  7. Moltó, J.C.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Ano de publicación: 2019

Volume: 120

Páxinas: 888-894

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2018.11.054 GOOGLE SCHOLAR
Fonte de datos: Scopus