(Q115965664)

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Effect of processing on the quality of edible argan oil

scientific article published on 17 October 2009

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Effect of processing on the quality of edible argan oil (English)

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

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Bertrand Matthäus

1

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

Dominique Guillaume

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2

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

Saïd Gharby

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3

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

Aziza Haddad

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4

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

Hicham Harhar

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5

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

Zoubida Charrouf

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6

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

publication date

17 October 2009

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

published in

Food Chemistry

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volume

120

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issue

2

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page(s)

426-432

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cites work

Characterization of artisanally and semiautomatically extracted argan oils from Morocco

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9 March 2024

https://opencitations.net/index/api/v1/citations/10.1002/EJLT.200800146

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10.1016/J.FOODCHEM.2009.10.023

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.10.023

(Q115965664)

Effect of processing on the quality of edible argan oil

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