Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil
Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and d...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8837090 |
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