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Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132290
Abstract: Flaxseed (FS) is one of the richest sources of α-linolenic acid oil and lignans, and it is suggested that the consumption of flaxseed may contribute to the prevention of certain chronic diseases such as many…
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Keywords:
phase;
method;
dispersive micro;
use tof ... See more keywords