| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552740 | Journal of Food Composition and Analysis | 2013 | 6 Pages |
Abstract
⺠Canola, hemp and flax oils possessed different dominant fatty acids. ⺠Canola had the highest melting and crystallization transitions followed by flax. ⺠Oxidative stability of all oils were under the Regulatory limits. ⺠Antioxidant and color characteristics were determined for the oils.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sue-Siang Teh, John Birch,