Characterization of flaxseed and flaxseed oil as edible oil resources
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.4.547
Reference31 articles.
1. Oates J 1979 Babylon Thames and Hudson Ltd., London 20 23 10.1017/s0003598x00042939
2. Muir AD Westcott ND 2000 Quantitation of the lignan secoisolariciresinol diglucoside in baked goods containing flax seed or flax meal. J Agric Food Chem 48 4048 4052 16390176 10.1021/jf990922p
3. 1994 Siegenthaler The use of flaxseed in Ethiopia Proceedings of the 55th Flax Institute of the United States of America 55th Flax Institute of the United States of America Fargo, North Dakota PMC310150 27715033
4. Frankel EN 1996 Antioxidants in lipid foods and their impact on food quality. Food Chem 57 51 55 10.1016/0308-8146(96)00067-2
5. Johnsson P Kamal-Eldin A Lundgren LN Aman P 2000 HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. J Agric Food Chem 48 5216 5219 11087462 10.1021/jf0005871
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