Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions-Reference-Cited by-同舟云学术

Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions

Published:2011-12-18 Issue:6 Volume:89 Page:1077-1090
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Ixtaina Vanesa Y.¹²,Nolasco Susana M.²,Tomás Mabel C.¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CCT La Plata-CONICET, Facultad de Ciencias Exactas-UNLP; 47 y 116 La Plata Buenos Aires 1900 Argentina

2. Dpto. de Ingeniería Química (TECSE), Facultad de Ingeniería; Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA); Av. del Valle 5737 Olavarría Buenos Aires B7400JWI Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de La Plata

Universidad Nacional del Centro de la Provincia de Buenos Aires

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

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3. Activity of phenolic antioxidants on the storage ability of soybean cooking oil;Anwar;Pakistan J Biol Sci,2000