原创力文档Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (iLinum Usitatissimumi) Whole Flour.pdfVIP
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Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (iLinum Usitatissimumi) Whole Flour.pdf
Food and Nutrition Sciences, 2011, 2, 281-286
doi:10.4236/fns.2011.24040 Published Online June 2011 (/journal/fns)
Heat Treatment and Thirty-Day Storage Period Do
Not Affect the Stability of Omega-3 Fatty Acid in
Brown Flaxseed (Linum Usitatissimum) Whole
Flour
1 1 1 1
Dayane de C. Morais , Érica A. Moraes , Maria Inês de S. Dantas , Júlia C. C. Carraro , Cassiano O.
da Silva1 2
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