Oxidative Stability of Chia ( Salvia hispanica L.) and Sesame ( Sesamum indicum L.) Oil Blends-Reference-Cited by-同舟云学术

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Oxidative Stability of Chia ( Salvia hispanica L.) and Sesame ( Sesamum indicum L.) Oil Blends

Published:2020-04-15 Issue:7 Volume:97 Page:729-735
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Rodríguez Gilbert¹^ORCID,Villanueva Eudes²,Cortez Danco¹,Sanchez Esther¹,Aguirre Elza¹,Hidalgo Alyssa³

Affiliation:

1. Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru

2. Escuela de Post Grado, Especialidad Tecnología de Alimentos, Universidad Nacional Agraria La Molina Av. La Molina, Lima 15024 Peru

3. Department of Food, Environmental and Nutritional Sciences (DeFENS)University of Milan Via Celoria 2, Milan 20133 Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12357

Reference35 articles.

1. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy

2. Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

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