Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil

Cerecedo-Cruz, L, Azuara-Nieto, E, Hernández-Álvarez, AJ orcid.org/0000-0003-4154-8630 et al. (2 more authors) (2018) Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil. Grasas y Aceites, 69 (1). e240. ISSN 0017-3495

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2018 CSIC. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Keywords: Capsicum annum L.; Carotenoids; Lipid stability; Oleoresins; Oxidative stability; Cold-pressed avocado oil
Dates:
  • Published: 30 March 2018
  • Accepted: 30 November 2017
  • Published (online): 22 March 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Jul 2019 10:06
Last Modified: 12 Jul 2019 10:06
Status: Published
Publisher: Consejo Superior de Investigaciones Científicas
Identification Number: https://doi.org/10.3989/gya.0884171

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