Variations in oil, fatty acid and tocopherol contents of some Labiateae and Umbelliferae seed oils-Reference-Cited by-同舟云学术

Variations in oil, fatty acid and tocopherol contents of some Labiateae and Umbelliferae seed oils

Published:2015-02 Issue:2 Volume:7 Page:103-107
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Matthäus B.¹,Özcan M.M.²,Al Juhaimi F.³

Affiliation:

1. Max Rubner-Institut (MRI), Bundesforschungsinstitut für ErnÖhrung und Lebensmittel, Institut für Sicherheit und QualitÖt bei Getreide, Schützenberg 12, 32756 Detmold, Germany

2. Faculty of Agriculture, Department of Food Engineering, University of Selçuk, 42031 Konya, Turkey

3. College of Food and Agricultural Sciences, Department of Food Science & Nutrition, King Saud University, 16285 Riyadh, Saudi Arabia

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0296

Reference14 articles.

1. Fatty acid variation in seed oil amongOcimumspecies

2. Oil content and fatty acid composition of chia (Salvia hispanicaL.) from five northwestern locations in Argentina

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