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Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil

Adrián Rabadán1, Lourdes Gallardo-Guerrero2, Beatriz Gandul-Rojas2

  • 1ETSI Agrónomos y de Montes, Campus Universitario s/n, 02071 Albacete, Spain.

Food Chemistry
|June 2, 2018
PubMed

Keywords:
CarotenoidChlorophyll derivativesLuteinOxidative stabilityPistacia vera L.Temperature

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