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Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review
The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926888/ https://ncbi.nlm.nih.gov/pubmed/27413203 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1967-0 |
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