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Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents
Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blends with a rational ratio of ω-6:ω-3 fatty acids in...
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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
PC Technology Center
2018-05-01
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| Col·lecció: | Eastern-European Journal of Enterprise Technologies |
| Matèries: | |
| Accés en línia: | http://journals.uran.ua/eejet/article/view/131971 |
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