Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)-Reference-Cited by-同舟云学术

Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)

Published:2020-07-07 Issue:1 Volume:56 Page:196-204
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Wu Yixin¹,Wang Hong¹,Wang Yufu²,Brennan Charles Stephen¹³^ORCID,Anne Brennan Margaret³,Qiu Caisheng²,Guo Xinbo¹^ORCID

Affiliation:

1. School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) South China University of Technology Guangzhou510640China

2. Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China

3. Department of Wine Food Molecular Biosciences Lincoln University Lincoln7647New Zealand

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14619

Reference20 articles.

1. Lignans and Human Health