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Lipid components of flax, perilla, and chia seeds

✍ Scribed by Ozan Nazim Ciftci; Roman Przybylski; Magdalena Rudzińska

Book ID: 112082587
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 123 KB
Volume: 114
Category: Article
ISSN: 1438-7697
DOI: 10.1002/ejlt.201100207

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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