Cargando…
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...
| Autores principales: | , |
|---|---|
| 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 |