Work

Improvement of Chemlali olive oil oxidative stability by blending with Chétoui and Rekhami cultivars

Year: 2009

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.2009.01961.x

Authors: Manel Issaoui, Guido Flamini, Kaouther Ben Hassine, Hechmi Chehab, Faten Brahmi, Mohamed Hammami

Institutions: University of Monastir, University of Pisa, University of Sousse

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Division of Chemistry

OpenAlex ID: W1968359692

FWCI: 0.453

Cites: 19

Cited by: 9

Related to: 10