Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From i xmlns='http://www.wiley.com/namespaces/wiley'>Argania spinosa/i>Argania spinosa

著录项

• 来源
  《Journal of the American Oil Chemists' Society》 |2018年第4期|共11页
• 作者

  Zaaboul Farah; Raza Husnain; Lazraq Abderrahim; Deng Boxin; Cao Chen; Liu Yuan F.;

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• 作者单位

  State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University 1800 Lihu AvenueWuxi Jiangsu Province 214122 China;

  State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University 1800 Lihu AvenueWuxi Jiangsu Province 214122 China;

  Faculty of Science and Technology Department of BiologySidi Mohamed Ben Abdellah University Route Imouzzer P.O. Box 2202Fez 30050 Morocco;

  State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University 1800 Lihu AvenueWuxi Jiangsu Province 214122 China;

  State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University 1800 Lihu AvenueWuxi Jiangsu Province 214122 China;

  State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University 1800 Lihu AvenueWuxi Jiangsu Province 214122 China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 有机化学;
• 关键词

  Argan oil bodies; Aqueous extraction method; γ‐Tocopherols; Physical stability; Preemulsified AOB; Oxidative stability; H‐oleosin;

  机译：圆形油体;水性提取方法;γ-生育酚;物理稳定性;预乳化的Aob;氧化稳定性;H-油蛋白;