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Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.
Bordón, María Gabriela; Meriles, Silvina Patricia; Ribotta, Pablo Daniel; Martinez, Marcela Lilian.
Affiliation
  • Bordón MG; Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina.
  • Meriles SP; Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.
  • Ribotta PD; Dept. de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.
  • Martinez ML; Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina.
J Food Sci ; 84(5): 1035-1044, 2019 May.
Article in En | MEDLINE | ID: mdl-30990893
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Full text: 1 Database: MEDLINE Main subject: Plant Oils / Fatty Acids, Omega-3 / Salvia / Antioxidants Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2019 Type: Article Affiliation country: Argentina
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Full text: 1 Database: MEDLINE Main subject: Plant Oils / Fatty Acids, Omega-3 / Salvia / Antioxidants Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2019 Type: Article Affiliation country: Argentina