Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn ( Hippophaë rhamnoides L. ) oils extracted by supercritical and subcritical technologies
Zheng, Li, Shi, Long-Kai, Zhao, Chen-Wei, Jin, Qing-Zhe, Wang, Xing-GuoLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.042
Date:
August, 2017
File:
PDF, 500 KB
english, 2017