Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils
The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBC...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |