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Seed roasting improves the oxidative stability of canola (B..:
Wijesundera, Chakra
;
Ceccato, Claudio
;
Fagan, Peter
.
European Journal of Lipid Science and Technology. 110 (2008) 4 - p. 360-367 , 2008
Link:
https://doi.org/10.1002/ejlt.200700214
RT Journal T1 <Title>Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.200700214&Exemplar=1&LAN=DE A1 Wijesundera, Chakra A1 Ceccato, Claudio A1 Fagan, Peter A1 Shen, Zhiping PB Wiley YR 2008 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 110 IS 4 SP 360 OP 367 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.200700214 DO https://doi.org/10.1002/ejlt.200700214 SF ELIB - SuUB Bremen
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