Article ISI SCOPUS
JOURNAL OF FOOD PROCESS ENGINEERING  (2018)

Enhanced antioxidant properties of tara (Caesalpinia spinosa) gallotannins by thermal hydrolysis and its synergistic effects with -tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis) oil

Teran-Hilares, R; Chirinos, R; Pedreschi, R; Campos, D

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Título según WOS: Enhanced antioxidant properties of tara (Caesalpinia spinosa) gallotannins by thermal hydrolysis and its synergistic effects with -tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis) oil
Título según SCOPUS: Enhanced antioxidant properties of tara (Caesalpinia spinosa) gallotannins by thermal hydrolysis and its synergistic effects with ?-tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis) oil
Título de la Revista: JOURNAL OF FOOD PROCESS ENGINEERING
Volumen: 41
Número: 1
Editorial: Wiley
Fecha de publicación: 2018
Idioma: English
DOI:

10.1111/jfpe.12613
Notas: ISI, SCOPUS