Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil
Emad Karrar, Sujitraj Sheth, Wei Wei, Xingguo Wang
Topics & Concepts
Peroxide valueAntioxidantChemistryFood scienceAcid valueComposition (language)PolyphenolChemical compositionOxidative phosphorylationExtraction (chemistry)PeroxideLipid oxidationBiochemistryChromatographyOrganic chemistryPhilosophyLinguisticsEdible Oils Quality and AnalysisFood Chemistry and Fat AnalysisPhytochemicals and Antioxidant Activities