Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Juglans regia) Oil with Roasting and Accelerated Storage Conditions

Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considera...

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Detalles Bibliográficos
Autores principales: Elouafy, Youssef, El Idrissi, Zineb Lakhlifi, El Yadini, Adil, Harhar, Hicham, Alshahrani, Mohammed Merae, AL Awadh, Ahmed Abdullah, Goh, Khang Wen, Ming, Long Chiau, Bouyahya, Abdelhakim, Tabyaoui, Mohamed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696496/
https://www.ncbi.nlm.nih.gov/pubmed/36431794
http://dx.doi.org/10.3390/molecules27227693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696496/
https://www.ncbi.nlm.nih.gov/pubmed/36431794
http://dx.doi.org/10.3390/molecules27227693

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