Open AccessQuality changes of <i>Moringa oleífera</i>, variety Mbololo of Kenya, seed oil during frying.
Author(s) -
John Tsaknis,
V. Spiliotis,
Stavros I. Lalas,
V. Gergis,
Vassilis Dourtoglou
Publication year - 1999
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1999.v50.i1.634
Subject(s) - moringa , chemistry , food science , peroxide value , iodine value , organoleptic , fatty acid , extraction (chemistry) , polyunsaturated fatty acid , hexane , chromatography , organic chemistry