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The changes in the release level of polyunsaturated fatty a..:
Zare, Tannaz
;
Rupasinghe, Thusitha W.T.
;
Boughton, Berin A.
.
Food Research International. 126 (2019) - p. 108665 , 2019
Link:
https://doi.org/10.1016/j.foodres.2019.108665
RT Journal T1
The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2019.108665&Exemplar=1&LAN=DE A1 Zare, Tannaz A1 Rupasinghe, Thusitha W.T. A1 Boughton, Berin A. A1 Roessner, Ute PB Elsevier BV YR 2019 SN 0963-9969 JF Food Research International VO 126 SP 108665 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2019.108665 DO https://doi.org/10.1016/j.foodres.2019.108665 SF ELIB - SuUB Bremen
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