Phytochemical contents and oxidative stability of oils from non‐traditional sources
Author:
Affiliation:
1. National Research CentreFats and Oils DeptCairoEgypt
2. Poznan University of Life SciencesFaculty of Food Sciences and NutritionPoznanPoland
3. Warsaw University of Life Sciences – SGGWFaculty of Food SciencesWarsawPoland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300475
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1. Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
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4. Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan
5. Cardiovascular Benefits of Black Cumin (Nigella sativa)
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