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Michael Eskin is an Associate Dean and Professor at Department of Human Nutritional SciencesUniversity of Manitoba. His research on the quality and frying performance of new canola oil varieties, particularly high oleic and low linolenic canola oil. He also studies the nature and properties of a unique mucilage from yellow mustard.
Food Carbohydrates, Canola Oil, Food Enzymes
Editorial: Vitam Miner 2014, 3:e123