Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn ( Hippophaë rhamnoides L. ) oils extracted by supercritical and subcritical technologies

Published 2017 View Full Article

Authors

Keywords

Sea buckthorn oil, Fatty acid, Lipid characteristic, Oxidative stability, Free radical scavenging capacity

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 86, Issue -, Pages 507-513

Publisher

Elsevier BV

Online

2017-08-16

DOI

10.1016/j.lwt.2017.08.042

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