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Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre-treatment

Katarzyna Waszkowiak1, Beata Mikołajczak1, Dominik Kmiecik1

  • 1Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland.

Journal of the Science of Food and Agriculture
|April 25, 2018
PubMed
Abstract

Keywords:
antiradical activityflaxseedflaxseed proteinsoxidative stabilitythermal pre-treatment

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