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The Effect of Microwave Pretreatment on the Oxidative Stabi..:
Masoumeh Moghimi
;
Adel Beig Babaei
;
Hamid Bakhshabadi
..
http://journals.rifst.ac.ir/article_67047_e0e15af03a8abbc699805634d0207be5.pdf. , 2018
Link:
https://doi.org/10.22101/jrifst.2018.05.19.715
RT Journal T1 <Title>The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0e8d4d8251584a7cb5461d6ef5c44437&Exemplar=1&LAN=DE A1 Masoumeh Moghimi A1 Adel Beig Babaei A1 Hamid Bakhshabadi A1 Morteza Mohamadi A1 Shilan Rashidzadeh PB Research Institute of Food Science and Technology YR 2018 K1 microwave pretreatment K1 oil extraction yield K1 oxidative stability K1 rapeseed oil K1 Food processing and manufacture K1 TP368-456 JF http://journals.rifst.ac.ir/article_67047_e0e15af03a8abbc699805634d0207be5.pdf LK http://dx.doi.org/https://doi.org/10.22101/jrifst.2018.05.19.715 DO https://doi.org/10.22101/jrifst.2018.05.19.715 SF ELIB - SuUB Bremen
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