Selection of NS rapeseed genotypes according to the useful value of oil
Аутори
Marjanović-Jeromela, AnaGrahovac, Nada
Sakač, Zvonimir
Lečić, Nada
Mitrović, Petar
Miklič, Vladimir
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Rapeseed (Brassia napus L.) is the most common source of vegetable oils in Europe.
Global production of Brassica oilseeds has increased faster over the past two decades
than that of any other oilseed. Therefore, one of the main breeding objective is to
create rapeseed genotypes with highly appreciated nutritional characteristics. The
crude rapeseed oil is rich source of omega-3 fatty acids, antioxidants and other
phytonutrients essential for good human health.
Кључне речи:
rapeseed oil / fatty acids / tocopherols / rapeseedИзвор:
10th International Scientific and Professional Conference "With food to health", Osijek, Croatia, 2017, 109-Издавач:
- Sveuciliste Josipa Jurja Strossmayera u Osijeku
- Prehrambeno-tehnoloski fakultet Osijek
- Farmaceutski fakultet Univerziteta u Tuzli
Колекције
Институција/група
FiVeRTY - CONF AU - Marjanović-Jeromela, Ana AU - Grahovac, Nada AU - Sakač, Zvonimir AU - Lečić, Nada AU - Mitrović, Petar AU - Miklič, Vladimir PY - 2017 UR - http://fiver.ifvcns.rs/handle/123456789/3682 AB - Rapeseed (Brassia napus L.) is the most common source of vegetable oils in Europe. Global production of Brassica oilseeds has increased faster over the past two decades than that of any other oilseed. Therefore, one of the main breeding objective is to create rapeseed genotypes with highly appreciated nutritional characteristics. The crude rapeseed oil is rich source of omega-3 fatty acids, antioxidants and other phytonutrients essential for good human health. PB - Sveuciliste Josipa Jurja Strossmayera u Osijeku PB - Prehrambeno-tehnoloski fakultet Osijek PB - Farmaceutski fakultet Univerziteta u Tuzli C3 - 10th International Scientific and Professional Conference "With food to health", Osijek, Croatia T1 - Selection of NS rapeseed genotypes according to the useful value of oil SP - 109 UR - https://hdl.handle.net/21.15107/rcub_fiver_3682 ER -
@conference{ author = "Marjanović-Jeromela, Ana and Grahovac, Nada and Sakač, Zvonimir and Lečić, Nada and Mitrović, Petar and Miklič, Vladimir", year = "2017", abstract = "Rapeseed (Brassia napus L.) is the most common source of vegetable oils in Europe. Global production of Brassica oilseeds has increased faster over the past two decades than that of any other oilseed. Therefore, one of the main breeding objective is to create rapeseed genotypes with highly appreciated nutritional characteristics. The crude rapeseed oil is rich source of omega-3 fatty acids, antioxidants and other phytonutrients essential for good human health.", publisher = "Sveuciliste Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnoloski fakultet Osijek, Farmaceutski fakultet Univerziteta u Tuzli", journal = "10th International Scientific and Professional Conference "With food to health", Osijek, Croatia", title = "Selection of NS rapeseed genotypes according to the useful value of oil", pages = "109", url = "https://hdl.handle.net/21.15107/rcub_fiver_3682" }
Marjanović-Jeromela, A., Grahovac, N., Sakač, Z., Lečić, N., Mitrović, P.,& Miklič, V.. (2017). Selection of NS rapeseed genotypes according to the useful value of oil. in 10th International Scientific and Professional Conference "With food to health", Osijek, Croatia Sveuciliste Josipa Jurja Strossmayera u Osijeku., 109. https://hdl.handle.net/21.15107/rcub_fiver_3682
Marjanović-Jeromela A, Grahovac N, Sakač Z, Lečić N, Mitrović P, Miklič V. Selection of NS rapeseed genotypes according to the useful value of oil. in 10th International Scientific and Professional Conference "With food to health", Osijek, Croatia. 2017;:109. https://hdl.handle.net/21.15107/rcub_fiver_3682 .
Marjanović-Jeromela, Ana, Grahovac, Nada, Sakač, Zvonimir, Lečić, Nada, Mitrović, Petar, Miklič, Vladimir, "Selection of NS rapeseed genotypes according to the useful value of oil" in 10th International Scientific and Professional Conference "With food to health", Osijek, Croatia (2017):109, https://hdl.handle.net/21.15107/rcub_fiver_3682 .