Select any link to see items in a related category.
more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) lipids (12491) phospholipids (904) vitamins (4029) fat soluble vitamins (1501) vitamin E (983) tocopherols (575) nutrition (23130) diet (12242) dietary fat (824) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) nut products (1260) nut oils (127) almond oil (13) hazelnut oil (29) peanut oil (56) walnut oil (19) peanut products (535) peanut oil (56) oilseed products (5896) peanut products (535) peanut oil (56) plant fats and oils (3200) seed oils (2039) nut oils (127) almond oil (13) hazelnut oil (29) peanut oil (56) walnut oil (19) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) phospholipids (904) vitamins (4024) fat soluble vitamins (1498) vitamin E (983) tocopherols (575) chemical compounds (78840) organic compounds (57444) isoprenoids (6676) terpenoids (6590) triterpenoids (1068) tocopherols (574) technical chemicals (15701) antioxidants (4580) free radical scavengers (1432) chemistry (84737) physicochemical properties (27179) oxidative stability (581) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) nut products (1260) nut oils (127) almond oil (13) hazelnut oil (29) peanut oil (56) walnut oil (19) peanut products (535) peanut oil (56) oilseed products (5896) peanut products (535) peanut oil (56) plant fats and oils (3200) seed oils (2039) nut oils (127) almond oil (13) hazelnut oil (29) peanut oil (56) walnut oil (19) Reference Types Reference Types Journal (337546) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Comparison between free radical scavenging capacity and oxidative stability of nut oils Author(s) of Article: Will be identified in next release Citation: Food chemistry 2008 v.110 no.4 pp. 985-990 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=729421 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 269328
