Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils
Abrehem Abad, Fereidoon Shahidi
Topics & Concepts
CamelinaCamelina sativaChemistryFood scienceFatty acidTocopherolComposition (language)Linseed oilLinolenic acidOxidative phosphorylationBiochemistryAntioxidantBiologyAgronomyLinoleic acidVitamin ELinguisticsCropPhilosophyEdible Oils Quality and AnalysisFood Chemistry and Fat AnalysisAntioxidant Activity and Oxidative Stress