Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 225-231

  Łukaszewicz, Marcin ^a   Szopa, Jan ^a   Krasowska, Anna ^a  

^a UNIVERSITY OF WROC AW   (Poland)

Author keywords

Antioxidants; Carotene; Flax oil; Lipid peroxidation; PUFA; Quercetin

Indexed keywords

ALKADIENE; ANTIOXIDANT; BETA CAROTENE; LINOLEIC ACID; LIPID; QUERCETIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ANALYSIS; ARTICLE; CONCENTRATION (PARAMETERS); CONJUGATION; CONTROLLED STUDY; CULTIVAR; EXTRACTION; FLAX; LIPID PEROXIDATION; MEASUREMENT; NONHUMAN; OXIDATION;

LINUM; LINUM USITATISSIMUM;

EID: 3042698411     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.042     Document Type: Article

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