Fatty Acids Composition and Oxidation Kinetic Parameters of Purslane (Portulaca oleracea) Seed Oil-Reference-Cited by-同舟云学术

Fatty Acids Composition and Oxidation Kinetic Parameters of Purslane (Portulaca oleracea) Seed Oil

Published:2017-06-14 Issue:4 Volume:6 Page:421-426
ISSN:2249-720X
Container-title:Agricultural Research
language:en
Short-container-title:Agric Res

Author:

Mousavi Seyedeh Razieh Jalali,Niazmand Razieh

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/article/10.1007/s40003-017-0271-9/fulltext.html

Reference36 articles.

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5. Arian S, Sherazi STH, Bhanger ML, Talpur FN, Mahesar SA (2008) Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods. Thermochim Acta 484:1–3

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