Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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Title
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 10, Pages -
Publisher
Wiley
Online
2018-10-30
DOI
10.1111/jfpp.13710
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