Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil
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DOI: 10.1080/10942912.2017.1285787
Abstract: ABSTRACT The oxidative stability of refined olive oil with incorporated Pistacia khinjuk fruit oil (PKFO; 0.5%, 1%, 2%, 5%, and 10%) during thermal processing at 170ºC for 8 h was evaluated. The conjugated diene values,… read more here.
Keywords: oxidative stability; pistacia khinjuk; pkfo; oil ... See more keywords