Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nut...

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Detalles Bibliográficos
Autores principales: Hashempour-Baltork, Fataneh, Torbati, Mohammadali, Azadmard-Damirchi, Sodeif, Peter Savage, Geoffrey
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tabriz University of Medical Sciences 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5896384/
https://www.ncbi.nlm.nih.gov/pubmed/29670845
http://dx.doi.org/10.15171/apb.2018.013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5896384/
https://www.ncbi.nlm.nih.gov/pubmed/29670845
http://dx.doi.org/10.15171/apb.2018.013

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