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Influence of different processing method on lignan content of selected Malaysian plant-based foods.
Hussain Zaki, U K; Fryganas, C; Trijsburg, L; Feskens, E J M; Capuano, E.
Affiliation
  • Hussain Zaki UK; Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands; Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Selangor, Malaysia.
  • Fryganas C; Food Quality & Design Department, Wageningen University & Research, Wageningen, the Netherlands.
  • Trijsburg L; Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands.
  • Feskens EJM; Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands.
  • Capuano E; Food Quality & Design Department, Wageningen University & Research, Wageningen, the Netherlands. Electronic address: edoardo.capuano@wur.nl.
Food Chem ; 404(Pt A): 134607, 2023 Mar 15.
Article in En | MEDLINE | ID: mdl-36272303
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lignans / Flax / Fabaceae Language: En Journal: Food Chem Year: 2023 Document type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lignans / Flax / Fabaceae Language: En Journal: Food Chem Year: 2023 Document type: Article