Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress ( <i>Thlaspi arvense</i> L.) Mutant with Potential for Food Use-Reference-Cited by-同舟云学术

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Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress ( Thlaspi arvense L.) Mutant with Potential for Food Use

Published:2022-05-13 Issue:7 Volume:124 Page:2200053
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Buck Sabrina P.¹,Pegg Ronald B.¹,Tyl Catrin²^ORCID

Affiliation:

1. Department of Food Science and Technology, College of Agricultural and Environmental Sciences The University of Georgia Athens GA 30602 USA

2. Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Science Ås 1432 Norway

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202200053

Reference28 articles.

1. Interseeded pennycress and camelina yield and influence on row crops

2. Identification and stacking of crucial traits required for the domestication of pennycress

3. Weather and landscape influences on pollinator visitation of flowering winter oilseeds (field pennycress and winter camelina)

4. Pennycress, carbon wise: labeling experiments reveal how pennycress seeds efficiently incorporate carbon into biomass

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