Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil

Subject Areas : food science

N. Moradi ¹ , M. Gharachorloo ² , P. Ghasemi Afshar ³

1 - MSc Student of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Karaj Branch, Islamic Azad University, Karaj, Iran.

Received: 2022-04-09 Accepted : 2022-05-16 Published : 2023-01-01

Keywords:

References:

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