Thermal stability of avocado oil: A comparative study with rice bran and olive oils

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Revista chilena de nutrición 2021-08, Vol.48 (4), p.556-568
Hauptverfasser: Machado da-Costa, Fernanda, Feksa-Frasson, Sabrina, Dellinghausen-Borges, Caroline, Döring-Krumreich, Fernanda, Zambiazi, Rui Carlos, Barboza-Mendonça, Carla Rosane
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 568
container_issue 4
container_start_page 556
container_title Revista chilena de nutrición
container_volume 48
creator Machado da-Costa, Fernanda
Feksa-Frasson, Sabrina
Dellinghausen-Borges, Caroline
Döring-Krumreich, Fernanda
Zambiazi, Rui Carlos
Barboza-Mendonça, Carla Rosane
description
doi_str_mv 10.4067/S0717-75182021000400556
format Article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_4067_S0717_75182021000400556</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_4067_S0717_75182021000400556</sourcerecordid><originalsourceid>FETCH-LOGICAL-c236t-e29c0423fef48315ecca3803063ee39a274c9eefc9ac419da92bd1432b5f4953</originalsourceid><addsrcrecordid>eNplkN1KwzAYhoMoOKfXYG6g-uWvaTwbQ50w8GA9L1_ThEXaZSR10rt3UxHBo_eF9-fgIeSWwZ2EUt9vQDNdaMUqDpwBgARQqjwjs9_g_I-_JFc5vwFwXTIxI5t669KAPc0jtqEP40Sjp3iIFrtIY-gf6ILaOOwx4RgO7th77yb6EcYtTcE62ibcUdx1NPan-LjI1-TCY5_dzY_OSf30WC9Xxfr1-WW5WBeWi3IsHDcWJBfeeVkJppy1KCoQUArnhEGupTXOeWvQSmY6NLztmBS8VV4aJeZEf9_aFHNOzjf7FAZMU8OgOaFpvtA0_9CIT4lrV3g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Thermal stability of avocado oil: A comparative study with rice bran and olive oils</title><source>EZB Electronic Journals Library</source><creator>Machado da-Costa, Fernanda ; Feksa-Frasson, Sabrina ; Dellinghausen-Borges, Caroline ; Döring-Krumreich, Fernanda ; Zambiazi, Rui Carlos ; Barboza-Mendonça, Carla Rosane</creator><creatorcontrib>Machado da-Costa, Fernanda ; Feksa-Frasson, Sabrina ; Dellinghausen-Borges, Caroline ; Döring-Krumreich, Fernanda ; Zambiazi, Rui Carlos ; Barboza-Mendonça, Carla Rosane</creatorcontrib><identifier>ISSN: 0717-7518</identifier><identifier>EISSN: 0717-7518</identifier><identifier>DOI: 10.4067/S0717-75182021000400556</identifier><language>eng</language><ispartof>Revista chilena de nutrición, 2021-08, Vol.48 (4), p.556-568</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c236t-e29c0423fef48315ecca3803063ee39a274c9eefc9ac419da92bd1432b5f4953</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27926,27927</link.rule.ids></links><search><creatorcontrib>Machado da-Costa, Fernanda</creatorcontrib><creatorcontrib>Feksa-Frasson, Sabrina</creatorcontrib><creatorcontrib>Dellinghausen-Borges, Caroline</creatorcontrib><creatorcontrib>Döring-Krumreich, Fernanda</creatorcontrib><creatorcontrib>Zambiazi, Rui Carlos</creatorcontrib><creatorcontrib>Barboza-Mendonça, Carla Rosane</creatorcontrib><title>Thermal stability of avocado oil: A comparative study with rice bran and olive oils</title><title>Revista chilena de nutrición</title><issn>0717-7518</issn><issn>0717-7518</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNplkN1KwzAYhoMoOKfXYG6g-uWvaTwbQ50w8GA9L1_ThEXaZSR10rt3UxHBo_eF9-fgIeSWwZ2EUt9vQDNdaMUqDpwBgARQqjwjs9_g_I-_JFc5vwFwXTIxI5t669KAPc0jtqEP40Sjp3iIFrtIY-gf6ILaOOwx4RgO7th77yb6EcYtTcE62ibcUdx1NPan-LjI1-TCY5_dzY_OSf30WC9Xxfr1-WW5WBeWi3IsHDcWJBfeeVkJppy1KCoQUArnhEGupTXOeWvQSmY6NLztmBS8VV4aJeZEf9_aFHNOzjf7FAZMU8OgOaFpvtA0_9CIT4lrV3g</recordid><startdate>202108</startdate><enddate>202108</enddate><creator>Machado da-Costa, Fernanda</creator><creator>Feksa-Frasson, Sabrina</creator><creator>Dellinghausen-Borges, Caroline</creator><creator>Döring-Krumreich, Fernanda</creator><creator>Zambiazi, Rui Carlos</creator><creator>Barboza-Mendonça, Carla Rosane</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>202108</creationdate><title>Thermal stability of avocado oil: A comparative study with rice bran and olive oils</title><author>Machado da-Costa, Fernanda ; Feksa-Frasson, Sabrina ; Dellinghausen-Borges, Caroline ; Döring-Krumreich, Fernanda ; Zambiazi, Rui Carlos ; Barboza-Mendonça, Carla Rosane</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c236t-e29c0423fef48315ecca3803063ee39a274c9eefc9ac419da92bd1432b5f4953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Machado da-Costa, Fernanda</creatorcontrib><creatorcontrib>Feksa-Frasson, Sabrina</creatorcontrib><creatorcontrib>Dellinghausen-Borges, Caroline</creatorcontrib><creatorcontrib>Döring-Krumreich, Fernanda</creatorcontrib><creatorcontrib>Zambiazi, Rui Carlos</creatorcontrib><creatorcontrib>Barboza-Mendonça, Carla Rosane</creatorcontrib><collection>CrossRef</collection><jtitle>Revista chilena de nutrición</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Machado da-Costa, Fernanda</au><au>Feksa-Frasson, Sabrina</au><au>Dellinghausen-Borges, Caroline</au><au>Döring-Krumreich, Fernanda</au><au>Zambiazi, Rui Carlos</au><au>Barboza-Mendonça, Carla Rosane</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal stability of avocado oil: A comparative study with rice bran and olive oils</atitle><jtitle>Revista chilena de nutrición</jtitle><date>2021-08</date><risdate>2021</risdate><volume>48</volume><issue>4</issue><spage>556</spage><epage>568</epage><pages>556-568</pages><issn>0717-7518</issn><eissn>0717-7518</eissn><doi>10.4067/S0717-75182021000400556</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0717-7518
ispartof Revista chilena de nutrición, 2021-08, Vol.48 (4), p.556-568
issn 0717-7518
0717-7518
language eng
recordid cdi_crossref_primary_10_4067_S0717_75182021000400556
source EZB Electronic Journals Library
title Thermal stability of avocado oil: A comparative study with rice bran and olive oils
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-17T17%3A57%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Thermal%20stability%20of%20avocado%20oil:%20A%20comparative%20study%20with%20rice%20bran%20and%20olive%20oils&rft.jtitle=Revista%20chilena%20de%20nutrici%C3%B3n&rft.au=Machado%20da-Costa,%20Fernanda&rft.date=2021-08&rft.volume=48&rft.issue=4&rft.spage=556&rft.epage=568&rft.pages=556-568&rft.issn=0717-7518&rft.eissn=0717-7518&rft_id=info:doi/10.4067/S0717-75182021000400556&rft_dat=%3Ccrossref%3E10_4067_S0717_75182021000400556%3C/crossref%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true