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Camelina oil was found to have a much lower Oil Stability Index and higher p-anisidine rates in the oven storage test than either rapeseed or sunflower oils. Stabilization of camelina oil was evaluated with 21 food grade synthetic and natural antioxidants and antioxidant formulations, using both the Oil Stability Index (OSI) and the oven storage test. The Oil Stability Index of camelina oil was able...