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Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran

  • Published:2019-11-18 Issue:4 Volume:57 Page:1258-1268
  • ISSN:0022-1155
  • Container-title:Journal of Food Science and Technology
  • language:en
  • Short-container-title:J Food Sci Technol

Author:

Zamani Ghaleshahi A.,Ezzatpanah H.ORCID,Rajabzadeh Gh.,Ghavami M.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

1. Abuzaytoun R, Shahidi F (2006) Oxidative stability of flax and hemp oils. J Am Oil Chem Soc 83(10):855–861

2. Alimentarius C (1999) Codex standard for named vegetable oils. Codex Stand 210:1–13

3. American Oil Chemists’ Society (AOCS) (1998) Official methods and practices of the AOCS, 5th edn. AOCS Press, Champaign

4. American Oil Chemists’ Society (AOCS) (2009) Official methods and practices of the AOCS, 5th edn. AOCS Press, Champaign

5. AOAC (1999) Official methods of analysis, 16th edn. AOAC International, Gaithersburg
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