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  • Revalorisation of rapeseed pomace extracts: an in vitro study into its anti-oxidant and DNA protective properties. 

    Pohl, Franziska; Goua, Marie; Bermano, Giovanna; Russell, Wendy R.; Scobbie, Lorraine; Maciel, Patricia; Kong Thoo Lin, Paul (Elsevier https://doi.org/10.1016/j.foodchem.2017.06.129, 2017-06-23)
    POHL, F., GOUA, M., BERMANO, G., RUSSELL, W.R., SCOBBIE, L., MACIEL, P. and KONG THOO LIN, P. 2018. Revalorisation of rapeseed pomace extracts: an in vitro study into its anti-oxidant and DNA protective properties. Food chemistry [online], 239, pages 323-332. Available from: https://doi.org/10.1016/j.foodchem.2017.06.129
    Rapeseed pomace (RSP) is a waste product obtained after edible oil production from Brassica napus. Analysis of ubiquitous secondary metabolites in RSP samples (two breeds, harvested in 2012/2014 respectively from North ...