Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations
Maria del Pilar Garcia-Mendoza, Faber Ariel Espinosa-Pardo, Raphaëlle Savoire, Christelle Harscoat‐Schiavo, Maud Cansell, Pascale Subra‐Paternault
Topics & Concepts
CamelinaQuercetinSolubilityChemistryPhospholipidPolyunsaturated fatty acidChromatographyAntioxidantFood scienceOrganic chemistryBiochemistryFatty acidMembraneFood Chemistry and Fat AnalysisEdible Oils Quality and AnalysisCholesterol and Lipid Metabolism