Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.002
Abstract: The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers' health. However, a better… read more here.
Keywords: compounds chia; characterization phenolic; flour oil; phenolic compounds ... See more keywords