Study of the Oxidative Stability of Chia Oil (Salvia hispanica L.) at Various Concentrations of Alpha Tocopherol

Article

Abstract: Cold-pressed chia oil (Salvia hispanica L.) is highly susceptible to oxidative deterioration due to

Palabras claves:

Antioxidant, Chia oil, cold-pressed oils, Lipid oxidation, Oxidative stability, α-tocopherol

Autores:

Carlos Ramírez, Carlos Vásquez, J. L. Altuna, Janeth Guayta, Jorge Alexander Briceño Carrasquel, Silva Monica

Fuentes:

scopus