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Influence of roasting temperature and time on the oxidative stability of argan (Argania spinosa L.) oil.
Influence of roasting temperature and time on the oxidative stability of argan (Argania spinosa L.) oil.
2020
R. Belcadi-Haloui
A. Hatimi
A. Zekhnini
Keywords:
Maillard reaction
Food science
Roasting
Oxidative phosphorylation
Chemistry
Argan oil
Correction
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