[en] This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Disciplines :
Sciences des denrées alimentaires
Auteur, co-auteur :
Sebii, Haifa ; Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia ; Highly Institute of Biotechnology of Beja, University of Jendouba, Jendouba, Tunisia
Karra, Sirine ; Université de Liège - ULiège > Département GxABT > Technologie Alimentaire (TA) ; Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Ghribi, Abir; Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia ; Highly Institute of Applied Sciences of Medenine, University of Gabes, Medenine, Tunisia
Danthine, Sabine ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Attia, Hamadi; Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia
Besbes, Souhail; Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax, Tunisia ; Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
Langue du document :
Anglais
Titre :
Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability
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