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Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients

In recent times, the popularity of seeds, other than cereals, in the diet has systematically grown. The fat contained in these products significantly affects their energy value as well as their biological and physicochemical properties, including their susceptibility to oxidation. The objective of t...

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Detalles Bibliográficos
Autores principales: Czerwonka, Małgorzata, Białek, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863612/
https://www.ncbi.nlm.nih.gov/pubmed/36676166
http://dx.doi.org/10.3390/life13010217