Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations
- Authors:
- Maria del Pilar Garcia-Mendoza
- Faber Ariel Espinosa-Pardo
- Raphaëlle Savoire
- Christelle Harscoat-Schiavo
- Maud Cansell
- Pascale Subra-Paternault
- Reference:
- Food Chemistry
- 2021
- 341
- 128234
- DOI:
- 10.1016/j.foodchem.2020.128234