| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541134 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Pressed marama oil is highly stable. ⺠Enzymatic lipid oxidation does not take place in marama oil. ⺠Marama oil has good natural antioxidant properties. ⺠Storage in darkness at 25 °C is preferred and results in shelf life of 7 months.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mette Holse, Mikael Agerlin Petersen, Gaamangwe Nehemiah Maruatona, Ã
se Hansen,