Physicochemical properties of oil extracted from camelina (Camelina sativa) seeds as a new source of vegetable oil in different regions of Iran
Zahra Piravi‐Vanak, Sodeif Azadmard‐Damirchi, Danial Kahrizi, Nargess Mooraki, Sezai Erċışlı, Geoffrey P. Savage, Hossein Rostami-Ahmadvandi, Fleming Martínez
Topics & Concepts
CamelinaCamelina sativaFood scienceChemistryLinoleic acidLinseed oilPhytosterolPolyunsaturated fatty acidTocopherolOleic acidLinolenic acidFatty acidBotanyAntioxidantBiologyAgronomyBiochemistryCropVitamin ELipid metabolism and biosynthesisCholesterol and Lipid MetabolismFatty Acid Research and Health