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Extent of thermal decomposition of indole glucosinolates during the processing of canola seed

✍ Scribed by L. D. Campbell; B. A. Slominski

Book ID: 112775688
Publisher: Springer-Verlag
Year: 1990
Tongue: English
Weight: 320 KB
Volume: 67
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02540629

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## Abstract The changes in acid value (AV), peroxide value (PV), anisidine value (AnV), tocopherols and fatty acid composition in crushed flax, canola seeds or commercial poultry feed during a 60‐day storage period in room temperature (RT) or cold room (CR) were examined. Storage at RT or CR increa