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.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2019

Alea: 120

Orrialdeak: 888-894

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.11.054 GOOGLE SCHOLAR
Datuen iturria: Scopus