Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed–Hazelnut Oil Mixtures
The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of essential polyunsat...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-11-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/23/4008 |
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