Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil-Reference-Cited by-同舟云学术

Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil

Published:2023-10 Issue: Volume:123 Page:105556
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Sundar Shyam,Singh Balwinder,Kaur Amritpal^ORCID

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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