Increasing the value of pecan nut [Carya illinoinensis (Wangenh) C. Koch] cake by means of oil extraction and antioxidant activity evaluation
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- 作者：A.A. Salvadora ; R. Podestá ; b ; J.M. Blockb ; S.R.S. Ferreiraa ; s.ferreira@ufsc.br" class="auth_mail" title="E-mail the corresponding author ; ferrsandra@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Carya illinoinensis ; Supercritical fluid ; Fatty acids ; Antioxidant
- 刊名：The Journal of Supercritical Fluids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：116
- 期：Complete
- 页码：215-222
- 全文大小：616 K
文摘
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Pecan nut cake (industrial byproduct).
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Fatty acids profile.
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Effect of extraction process on oil characteristics.
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Improvement of agroindustrial value.