Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil
Sign Up to like & getrecommendations! Published in 2020 at "Grasas Y Aceites"
DOI: 10.3989/gya.0107191
Abstract: Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil content (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil… read more here.
Keywords: quality; extraction; quality pistachio; screw press ... See more keywords