Physicochemical and thermal characteristics of Australian chia seed oil

Published 2017 View Full Article

Authors

Keywords

Chia seed oil, Polyunsaturated fatty acids, Oxidative stability, Melting point, Thermal stability, Chemical composition

Journal

FOOD CHEMISTRY

Volume 228, Issue -, Pages 394-402

Publisher

Elsevier BV

Online

2017-02-08

DOI

10.1016/j.foodchem.2017.02.021

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