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Stabilization of Camelina Oil with Synthetic and Natural Antioxidants

✍ Scribed by András Fröhlich, Grainne O’Dea, Ritchie Hackett, David O’Beirne, Deirdre Ni Eidhin, James Burke

Book ID
113089667
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
449 KB
Volume
89
Category
Article
ISSN
0003-021X

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Oxidative stability and acceptability of
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✍ Deirdre Ní Eidhin; David O'Beirne 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 397 KB

## Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ‘omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac