Black cumin (Nigella sativa L.) and allepo pine (Pinus halepensis Mill.) seed oils : stability during thermal oxidation at 60°C and 100°C.

Cheikh-Rouhou, S.; Besbes, Souhail; Blecker, Christophe; Deroanne, Claude; Attia, Hamadi

Article (Scientific journals)

Cheikh-Rouhou, S.; Besbes, Souhail; Blecker, Christophe et al.

2008 • In Journal of Food Composition and Analysis, 19 (56), p. 12-20

Peer Reviewed verified by ORBi

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Disciplines :

Food science

Author, co-author :

Cheikh-Rouhou, S.

Besbes, Souhail

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Deroanne, Claude

Attia, Hamadi

Language :

English

Title :

Black cumin (Nigella sativa L.) and allepo pine (Pinus halepensis Mill.) seed oils : stability during thermal oxidation at 60°C and 100°C.

Publication date :

2008

Journal title :

Journal of Food Composition and Analysis

ISSN :

0889-1575

eISSN :

1096-0481

Publisher :

Elsevier, Atlanta, United States - California

Volume :

Issue :

Pages :

12-20

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 10 June 2010

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