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pro vyhledávání: '"Adel Aljumayi"'
Autor:
Huda Aljumayi, Adel Aljumayi, Eman Algarni, Reham M. Algheshairy, Hend F. Alharbi, Wedad Azhar, Taqwa Bushnaq, Alaa Qadhi
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Background and Objectives. It is known that the oxidation of chia seeds is minimal or absent, due to the presence of bioactive compounds, having a great potential in the foods and pharmacological industry. This investigation was done to estimate the
Externí odkaz:
https://doaj.org/article/b89914269602435587d8e314435eca34
