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Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1588-1597
BACKGROUND Moringa oleifera (MO) kernel oil is categorized as high‐oleic oil which resembles olive oil. However, different from olive, MO trees are largely available in most subtropical and tropical countries. Therefore, in these countries, the ben
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee36a2f274597ae1eaa5b2debdf58538
https://doi.org/10.1002/jsfa.10167
https://doi.org/10.1002/jsfa.10167
