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Article

Winter camelina seeds as a raw material for the production of erucic acid-free oil.

Food chemistry - 15 Nov 2020

Kurasiak-Popowska Danuta, Graczyk Małgorzata, Stuper-Szablewska Kinga

Abstract excerpt

Camelina oil is increasingly popular as consumption as oil. Erucic acid is an unwanted fatty acid in oil. First studies on several genotypes have shown that this oil contains varying amounts of eriuc acid. The aim of the study was to analyses content of eriuc acid in all genotypes camelina. Hypothesis was that the content of erucic acid in winter forms is lower than in spring ones. A field experiment with 65...

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PMID: 32540525
DOI: 10.1016/j.foodchem.2020.127265

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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