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The effect of boiling, germination and roasting on bioactiv..:
Ghafoor, Kashif
;
Al Juhaimi, Fahad
;
Özcan, Mehmet Musa
...
International Journal of Gastronomy and Food Science. 27 (2022) - p. 100447 , 2022
Link:
https://doi.org/10.1016/j.ijgfs.2021.100447
RT Journal T1 <Title>The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2021.100447&Exemplar=1&LAN=DE A1 Ghafoor, Kashif A1 Al Juhaimi, Fahad A1 Özcan, Mehmet Musa A1 Uslu, Nurhan A1 Ahmed, Isam A. Mohamed A1 E Babiker, Elfadıl PB Elsevier BV YR 2022 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 27 SP 100447 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2021.100447 DO https://doi.org/10.1016/j.ijgfs.2021.100447 SF ELIB - SuUB Bremen
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