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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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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | 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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