Modification of the nutritional quality and oxidative stability of lupin (lupinus mutabilis sweet) and sacha inchi (plukenetia volubilis l.) oil blends

HIGHLIGHTS

• who: Gilbert Rodru00edguez and colleagues from the Escuela de Ingenieru00eda Agroindustrial, Universidad Nacional del Santa, Chimbote, Ancash, Peru have published the article: Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends, in the Journal: Molecules 2022, 7315 of /2022/
• what: The aim of this research was to study the physico-chemical properties and oxidative stability of tarwi and blends (1:4 1:3 1:1 3:1 and 4:1 w:w) with suitable u03c9-3:u03c9-6 ratios.

SUMMARY

 



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