Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oi...
| Main Authors: | , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1791 https://link.springer.com/article/10.1007/s11746-010-1735-2 |
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