Composition and oxidative stability of borage (Borago officinalis L.) and borage—virgin olive oil blends
- 1 January 1995
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 28 (3) , 343-346
- https://doi.org/10.1016/s0023-6438(95)94693-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Determination of tocopherols and tocotrienols in vegetable oils and fats by high performance liquid chromatography: results of a collaborative study and the standardised methodPure and Applied Chemistry, 1988
- Pyrrolizidine Alkaloids from Borage (Borago officinalis) Seeds and FlowersJournal of Natural Products, 1986
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat methodJournal of Oil & Fat Industries, 1986
- Unsaturated Pyrrolizidines from Borage (Borago officinalis), a Common Garden HerbJournal of Natural Products, 1984