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Effects of blending argan oil with walnut and olive oils: Modeling chemical quality, oxidative stability, and sensory

Abderrahim Asbbane1, Moussa Nid Ahmed1, Mohamed Adnan1

  • 1Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.

Food Chemistry: X
|May 8, 2026
PubMed

Keywords:
ArganBlend oilBlendingOliveOxidative stabilityShelf-lifeWalnut

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