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Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil

Shyam Sundar, Balwinder Singh, Amritpal Kaur

2023Journal of Food Composition and Analysis22 citationsDOI

Topics & Concepts

ChemistryFood scienceSyringic acidVitexinRutinVanillic acidRosmarinic acidPhenolsLipid oxidationGallic acidFlavonoidAntioxidantOrganic chemistryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityEdible Oils Quality and Analysis
Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil | Litcius