Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends.

Muhović D, Cvijanović G, Bajagić M, Pezo L, Pejić L, Rabrenović B

Open source

DOI: 10.3390/foods14112000
Published: 2025 Jun 5
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14112000,
  title = {Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends.},
  author = {Muhović D and Cvijanović G and Bajagić M and Pezo L and Pejić L and Rabrenović B},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14112000},
  url = {https://doi.org/10.3390/foods14112000}
}

RIS

TY  - JOUR
TI  - Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends.
AU  - Muhović D
AU  - Cvijanović G
AU  - Bajagić M
AU  - Pezo L
AU  - Pejić L
AU  - Rabrenović B
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14112000
UR  - https://doi.org/10.3390/foods14112000
ER  -

APA

D, M., G, C., M, B., L, P., L, P., & B, R. (2025). Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14112000

Source records

pubmed · retrieved 2026-09-26T19:19:02.811Z
europe-pmc · retrieved 2026-09-26T19:19:02.833Z
doaj · retrieved 2026-09-26T19:19:02.822Z