Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)
Author:
Affiliation:
1. Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16111
Reference70 articles.
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3. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
4. One-step rapid extraction of phytosterols from vegetable oils
5. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour;Alves Pires M.;LWT – Food Science and Technology,2020
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