Work

Comparison between free radical scavenging capacity and oxidative stability of nut oils

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.03.021

Authors: Sara Arranz, Rosa Cert, Jara Pérez-Jiménez, Arturo Cert, Fulgencio Saura-Calixto

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de la Grasa

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministerio de Educación, Cultura y Deporte, European Social Fund

Award: G6103343699

OpenAlex ID: W2040193491

FWCI: 4.862

Cites: 31

Cited by: 199

Related to: 10