Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

出版年份 2018 全文链接

标题

作者

关键词

Chia seed oil, Microwave heating, Physico-chemical properties, Total phenol, Antioxidant activity, Fatty acid composition, Tocopherol, Phenolic compounds

出版物

FOOD CHEMISTRY

Volume 278, Issue -, Pages 190-196

出版商

Elsevier BV

发表日期

2018-11-10

DOI

10.1016/j.foodchem.2018.11.048

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