Antioxidant Properties of Camelina sativa Oil and Press-Cakes
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Authors
Inese Mieriņa
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Laura Adere
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Klinta Krasauska
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Elīna Zoltnere
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Dārta Zelma Skrastiņa
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Māra Jure
Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Rīga Technical University, Rīga, Latvia
Language: English
Page range: 515 - 521
Submitted on: Oct 4, 2016
Accepted on: Dec 13, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
Related subjects:
© 2018 Inese Mieriņa, Laura Adere, Klinta Krasauska, Elīna Zoltnere, Dārta Zelma Skrastiņa, Māra Jure, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.