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Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes 香蒲（Theobroma grandiflorum S.）脂肪莎草的酶提取
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.1012212
D. Da Silva, A. Rodrigues, L. D. da Silva
{"title":"Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes","authors":"D. Da Silva, A. Rodrigues, L. D. da Silva","doi":"10.3989/gya.1012212","DOIUrl":"https://doi.org/10.3989/gya.1012212","url":null,"abstract":"Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction. The best fat efficiency (81.66%) was obtained for the solute:solvent 1:5 (m:w), orbital shaker at 120 rpm, 60 °C, for 8 hours and enzyme concentrations (cellulase, pectinase and protease) of 1.0%. The fat was characterized for physicochemical properties, fatty acid profile, phenolic compounds, antioxidant activities and oxidative stability. The fat showed good thermal stability (14.26 h) and high contents of monounsaturated (42.42%) and saturated (43.47%) fatty acids with higher concentrations of oleic and stearic acids, respectively, and a high content of phenolic compounds (141.84 µg EAG·g-1) in the fat, and in the aqueous extract (926.47 µg EAG·g-1). The results indicated that the cupuassu seed fat obtained by enzymatic extraction showed superior properties to cupuassu fat obtained by cold pressing, in addition to generating an aqueous fraction which is rich in bioactive compounds that can be used as ingredients in the food and pharmaceutical sectors.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45067895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa 不同蔷薇分类群种子油的脂肪酸和矿物组成
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-05-25 DOI: 10.3989/gya.0673221
I. Hatipoglu, B. Ak
{"title":"Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa","authors":"I. Hatipoglu, B. Ak","doi":"10.3989/gya.0673221","DOIUrl":"https://doi.org/10.3989/gya.0673221","url":null,"abstract":"In the study, the macro and micro elements and fatty acid contents in rose seeds, which are generally evaluated in the waste category, were determined. Among the plants belonging to these taxa, only the registered varieties belonging to four taxa were used, while the others were genotypes. The plant materials of the study include rosehip (R. canina L.), Yildiz variety of rosehip (R. canina L. cv ‘Yildiz’), Syrup rose (R. heckeliana Tratt. subsp. vanheurckiana), Austrian briar (R. foetida Herrm.), lax rootstock [R. caesia Sm. (Syn: R. laxa Retz.)], wild rose [R. montana subsp. woronovii Chaix subsp. woronovii (Lonacz) Ö. Nilsson L.], hybrid landscape roses (R. x hybrida) and Hosap rose [R. pisiformis (Christ) D.] taxa. It was determined that the contents of nitrogen, potassium, phosphorus, magnesium and calcium of the macro elements examined in the seed samples differed statistically from each other. The seeds of different Rosa L. species examined within the scope of the research can be considered as one of the fruit oil sources with its 3.71-10.01% oil content. The fatty acid contents were determined as follows: linoleic acid (ω6) contents in the taxa ranged from 41.63 to 50.11% with an average of 44.88%; oleic acid (ω9) ranged from 20.80 to 30.27% with an average of 24.95%; linolenic acid (ω3) varied between 14.00-28.51% with an average of 19.20%; arachidic acid ranged from 0.75-1.63% and the average was 1.97%; eicosenoic acid ranged between 0.13-0.65% and averaged 0.33%; palmitoleic acid contents ranged from 0.08-0.60; behenic acid varied between 0.08-0.19% with 0.11% average. It was observed that the (ω3/ω6 ratio of the hybrid rose, which is especially used as a landscape rose and whose fruits are not evaluated, had an average value. R. canina ‘Yildiz’ cultivar showed a high (ω3/ω6 ratio, which is important in health terms. The high oleic acid contents found in these taxa are important results.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47977260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives 热休克，无盐和接种摩洛哥Picholine绿橄榄控制发酵
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-24 DOI: 10.3989/gya.0890211
N. Ghabbour, Y. Rokni, H. Abouloifa, R. Bellaouchi, I. Hasnaoui, S. Gaamouche, N. Houmy, M. El Yamani, R. Ben Salah, N. Ktari, E. Saalaoui, A. Asehraou
{"title":"Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives","authors":"N. Ghabbour, Y. Rokni, H. Abouloifa, R. Bellaouchi, I. Hasnaoui, S. Gaamouche, N. Houmy, M. El Yamani, R. Ben Salah, N. Ktari, E. Saalaoui, A. Asehraou","doi":"10.3989/gya.0890211","DOIUrl":"https://doi.org/10.3989/gya.0890211","url":null,"abstract":"The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43126932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil 微波焙烧对冷榨无花果籽油生物活性成分及化学参数的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-24 DOI: 10.3989/gya.1011212
D. Deniz Şirinyıldız, A. YILDIRIM VARDİN, A. Yorulmaz
{"title":"The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil","authors":"D. Deniz Şirinyıldız, A. YILDIRIM VARDİN, A. Yorulmaz","doi":"10.3989/gya.1011212","DOIUrl":"https://doi.org/10.3989/gya.1011212","url":null,"abstract":"The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds were processed to obtain oil. The results showed that peroxide, K232 and K270 values were adversely affected by roasting. Fig seed oil was a prosperous source of γ-tocopherol and significant losses were observed due to microwave pre-treatment. The major fatty acids in fig seed oil were linolenic, linoleic and oleic acids; whereas the major triacylglycerols were LnLO, LnLnL, LnLnLn and LnLnO, according to fatty acid profile. The most abundant sterol in the fig seed oil samples was β-sitosterol with 3235.90 to 3625.62 mg/kg, followed by Δ5- and Δ7-avenasterols. The principal component analysis and agglomerative hierarchial clustering served to differentiate between intense and mild microwave-treated oils as well as the unroasted samples.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43665968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane 亚临界丙烷萃取油棕果实中的油脂、胡萝卜素和生育酚
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-24 DOI: 10.3989/gya.0896211
H. Phan-Tai, G. Brunner
{"title":"Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane","authors":"H. Phan-Tai, G. Brunner","doi":"10.3989/gya.0896211","DOIUrl":"https://doi.org/10.3989/gya.0896211","url":null,"abstract":"This work aims to screen the extraction of oil and bioactive compounds including carotenes and tocochromanols from oil palm fruit with subcritical propane and without using a cosolvent. The overall extraction curves of palm oil with subcritical propane were studied and compared to those extracted with supercritical carbon dioxide. Carotenes and tocochromanols were evaluated not only in the extracted oil, but also in the oil of residual fiber in order to calculate the efficiency to recover these valuable compounds. The experimental results showed that oil yield of up to 70 % could be obtained within 120 minutes with subcritical propane at 50 bar and a flow rate of 35 kg·h−1·kg−1. It was also shown that compressed propane is an excellent solvent for the extraction of oil enriched in carotenes and tocochromanols. Subcritical propane extraction can be used as an alternative process for the simultaneous recovery of these valuable minor components from palm fruit.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44890564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation of human milk fat substitute and improvement of its oxidative stability 人乳脂替代品的制备及其氧化稳定性的提高
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-24 DOI: 10.3989/gya.0444211
H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng
{"title":"Preparation of human milk fat substitute and improvement of its oxidative stability","authors":"H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng","doi":"10.3989/gya.0444211","DOIUrl":"https://doi.org/10.3989/gya.0444211","url":null,"abstract":"1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44232601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods 不同干燥方法对天竺葵精油含量和成分的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-23 DOI: 10.3989/gya.0226221
S. Akçura, R. Çakmakçı, Z. Ürüşan
{"title":"Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods","authors":"S. Akçura, R. Çakmakçı, Z. Ürüşan","doi":"10.3989/gya.0226221","DOIUrl":"https://doi.org/10.3989/gya.0226221","url":null,"abstract":"In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49335064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction 优化低温处理以增加Alperujo液体馏分中的亲水性酚
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-22 DOI: 10.3989/gya.0227221
M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta
{"title":"Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction","authors":"M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta","doi":"10.3989/gya.0227221","DOIUrl":"https://doi.org/10.3989/gya.0227221","url":null,"abstract":"Hydrophilic phenols are the main bioactive compounds in alperujo. Among them, 3,4-Dihydroxyphenylglycol (DHPG), Hydroxytyrosol (HT) and Tyrosol (Ty), are the most relevant and deeply studied. These compounds exhibit high antioxidant capacity and a wide range of health benefits as well as technologically promising properties. Given that, their recovery represents an attractive opportunity to valorize this by-product. In this work low thermal treatments were applied to alperujo in order to obtain phenol-enriched liquid fractions. Optimization assays combining different levels of temperature (30 to 90 ºC), time (60 to 180 min) and water content (70 to 90%), followed by response surface methodologies were performed. The results indicated that by applying optimal conditions, is possible to obtain theoretical yields of Total phenols, DHPG, HT and Ty of 2.4, 957.8, 3.4 and 6.4 times greater, respectively, than raw dry alperujo. Interestingly, all the evaluated conditions can be reproduced with low investment in a standard olive oil industry.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"1 1","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41411275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends 红木籽油(Bixa orellana)、铜瓜籽脂肪(Theobroma grandflorum)及其混合物的脂肪酸谱和流变行为
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-22 DOI: 10.3989/gya.1122212
D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues
{"title":"Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends","authors":"D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues","doi":"10.3989/gya.1122212","DOIUrl":"https://doi.org/10.3989/gya.1122212","url":null,"abstract":"Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48611949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition 加速氧化条件下微波辐照黑孜然籽油的氧化稳定性及组成特性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-03-22 DOI: 10.3989/gya.0908212
J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor
{"title":"Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition","authors":"J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor","doi":"10.3989/gya.0908212","DOIUrl":"https://doi.org/10.3989/gya.0908212","url":null,"abstract":"The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific extinctions and thiobarbituric acid) for the oils increased faster in untreated oil samples than in the microwaved samples. The degradation rate of polyunsaturated fatty acids (PUFAs) and triacylglycerol species (LLL and OLL) during storage were higher in untreated samples compared to treated ones, indicating that oxidation proceeded more slowly in the treated samples. During storage, the generation of hydroperoxides, their degradation and the formation of secondary oxidation products as investigated by FTIR, were lower in the treated oils. In conclusion, microwave pre-treatment prior to oil extraction reduced the oxidative degradation of oil samples, thereby increasing the storage stability of BCO.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47817045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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