Journal articles
Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test
Terpinc P, Schreiner M, Abramovic H. Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test. Food chemistry. 2026;501:147571. doi:https://doi.org/10.1016/j.foodchem.2025.147571
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BOKU Autors
Matthias Schreiner
Priv.Doz.Dr. Matthias Schreiner
