Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils-Reference-Cited by-同舟云学术

Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils

Published:2022-09-10 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Özcan Mehmet Musa¹,Uslu Nurhan¹

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17091

Reference51 articles.

1. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

2. BaytopT(1994)Türkçe Bitki Adları Sözlüğü Atatürk Kültür Dil ve Tarih Yüksek Kurumu‐Türk Dil Kurumu Yayınları Ankara(p.172).

3. Flaxseed and Cardiovascular Risk

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