Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters
Saïd GharbyLaboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, MoroccoAhmed HajibLaboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Sciences, Mohammed V University, Rabat, MoroccoMohammed IbourkiLaboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, MoroccoEl Hassan SakarDepartment of Biology, Faculty of Sciences of Tetuan, Abdelmalek Essaâdi University, Mhannech II, Tetuan 93002, MoroccoIssmail NounahLaboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Sciences, Mohammed V University, Rabat, MoroccoHamza El MouddenLaboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat BP 1014, MoroccoMohamed IbourkiDepartment of Developing and Improving the Quality of Olive Oils Lesieur-Cristal, 1 rue Caporal Corbi, Roches Noires, Casablanca 20300, MoroccoHicham HarharLaboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat BP 1014, Morocco
2021en
ABI
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