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Ammar I, BenAmira A, Khemakem I, et al. Effect of . J Food Sci Technol. 2017;54(6):1502-1510doi: 10.1007/s13197-017-2581-0.
Ammar, I., BenAmira, A., Khemakem, I., Attia, H., & Ennouri, M. (2017). Effect of . Journal of food science and technology, 54(6), 1502-1510. https://doi.org/10.1007/s13197-017-2581-0
Ammar, Imène, et al. "Effect of ." Journal of food science and technology vol. 54,6 (2017): 1502-1510. doi: https://doi.org/10.1007/s13197-017-2581-0
Ammar I, BenAmira A, Khemakem I, Attia H, Ennouri M. Effect of . J Food Sci Technol. 2017 May;54(6):1502-1510. doi: 10.1007/s13197-017-2581-0. Epub 2017 Mar 17. PMID: 28559609; PMCID: PMC5430182.
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J Food Sci Technol. 2017 May;54(6):1502-1510. doi: 10.1007/s13197-017-2581-0. Epub 2017 Mar 17.

Effect of .

Journal of food science and technology

Imène Ammar, Amal BenAmira, Ibtihel Khemakem, Hamadi Attia, Monia Ennouri

Affiliations

  1. Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia.
  2. Higher Institute of Applied Sciences and Technology of Mahdia, Sidi Messaoud 5111, Mahdia, Tunisia.

PMID: 28559609 PMCID: PMC5430182 DOI: 10.1007/s13197-017-2581-0

Abstract

This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with

Keywords: Food improvement; Olive oil quality; Opuntia ficus-indica; Oxidative stability

References

  1. Food Chem Toxicol. 2009 Oct;47(10 ):2613-9 - PubMed
  2. Environ Toxicol Pharmacol. 2011 Nov;32(3):406-16 - PubMed

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