Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7534984 | International Journal of Gastronomy and Food Science | 2018 | 20 Pages |
Abstract
Alwana oil is a new type of oil that merits to find its place in the edible oil vast field. However, a special care must be taken to minimize polycyclic aromatic hydrocarbon formation during olive heating. Satisfactory polycyclic aromatic hydrocarbon levels will allow its export.
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Authors
D. Guillaume, S. Gharby, H. Harhar, Z. Charrouf,