Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Topics & Concepts
ChemistryFood scienceVitexinRutinSyringic acidPhenolsAntioxidantCatechinFlavonoidCaffeic acidGallic acidOrganic chemistryPolyphenolPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell Walls