Long chain phenols : the thermal and oxidative deterioration of phenolic lipids from the cashew (Anarcadium occidentale) nut shell
- Author
- TYCHOPOULOS, V; TYMAN, J. H. P
Brunel univ., dep. chemistry, Uxbridge Middlesex UB8 3PH, United Kingdom - Source
Journal of the science of food and agriculture. 1990, Vol 52, Num 1, pp 71-83, 13 p ; ref : 21 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cinétique Contrôle qualité Lipide Noix cajou Oxydation Oxygène Phénols Température Cardanol
- Keyword (en)
- Kinetics Quality control Lipids Cashew nut Oxidation Oxygen Phenols Temperature
- Keyword (es)
- Cinética Control calidad Lípido Nuez anacardo Oxidación Oxígeno Fenoles Temperatura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19410384
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2740520109 
https://dx.doi.org/10.1002/jsfa.2740520109
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