Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 6, 1997, Pages 755-759

  Savage, G P ^a   McNeil, D L ^a   Dutta, P C ^b  

^a LINCOLN UNIVERSITY   (New Zealand)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Corylus avellana L; Fatty acids; Hazelnut; Lipids; Oxidative stability; Sterols; Tocopherol

Indexed keywords

CORYLUS; CORYLUS AVELLANA; OXYPETALUM CORDIFOLIUM;

AGRICULTURAL PRODUCTS; ALCOHOLS; ANTIOXIDANTS; COMPOSITION; EXTRACTION; FATTY ACIDS; LIPIDS; OXIDATION;

OXIDATIVE STABILITY; SITOSTEROLS; TOCOPHEROL;

VEGETABLE OILS;

EID: 0031161835     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0214-x     Document Type: Article

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