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Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

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dc.contributor.authorBozan, Berrin
dc.contributor.authorFeral Temelli
dc.contributor.orcid0000-0002-3112-5784
dc.contributor.orcid0000-0002-0379-8535
dc.date.accessioned2025-11-12T22:26:31Z
dc.date.issued2008-01-16
dc.identifier.doi10.1016/j.biortech.2007.12.009
dc.identifier.endpage6359
dc.identifier.issn0960-8524
dc.identifier.issue14
dc.identifier.openalexW2089934845
dc.identifier.startpage6354
dc.identifier.urihttps://hdl.handle.net/11421/68
dc.identifier.urihttps://doi.org/10.1016/j.biortech.2007.12.009
dc.identifier.volume99
dc.language.isoen
dc.relation.ispartofBioresource Technology
dc.rightsrestrictedAccess
dc.subjectPoppy
dc.subjectFood science
dc.subjectChemistry
dc.subjectLinseed oil
dc.subjectTocopherol
dc.subjectSesamol
dc.subjectFatty acid
dc.subjectLinoleic acid
dc.subjectDegree of unsaturation
dc.subjectPolyunsaturated fatty acid
dc.subjectBotany
dc.subjectAntioxidant
dc.subjectVitamin E
dc.subjectBiology
dc.subjectBiochemistry
dc.subjectOrganic chemistry
dc.titleChemical composition and oxidative stability of flax, safflower and poppy seed and seed oils
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5041612111

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