2015•Journal of Food Composition and AnalysisRequires access

Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2

Feng Gao, Shuo Yang, John Birch

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Key concepts: Fatty acid, Glycerol, Chemistry, Peroxide value, Oleic acid, Food science, Triglyceride, Polyunsaturated fatty acid

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Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2 — Research Paper | ScholarLens