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The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed.
Zare, Tannaz; Rupasinghe, Thusitha W T; Boughton, Berin A; Roessner, Ute.
Affiliation
  • Zare T; School of BioSciences, The University of Melbourne, 3010, Victoria, Australia. Electronic address: tzare@student.unimelb.edu.au.
  • Rupasinghe TWT; Metabolomics Australia, School of BioSciences, The University of Melbourne, 3010, Victoria, Australia. Electronic address: tru@unimelb.edu.au.
  • Boughton BA; Metabolomics Australia, School of BioSciences, The University of Melbourne, 3010, Victoria, Australia. Electronic address: baboug@unimelb.edu.au.
  • Roessner U; School of BioSciences, The University of Melbourne, 3010, Victoria, Australia; Metabolomics Australia, School of BioSciences, The University of Melbourne, 3010, Victoria, Australia. Electronic address: u.roessner@unimelb.edu.au.
Food Res Int ; 126: 108665, 2019 12.
Article in En | MEDLINE | ID: mdl-31732052
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Seeds / Fatty Acids, Omega-3 / Salvia / Fatty Acids, Omega-6 Language: En Journal: Food Res Int Year: 2019 Type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Seeds / Fatty Acids, Omega-3 / Salvia / Fatty Acids, Omega-6 Language: En Journal: Food Res Int Year: 2019 Type: Article