OPTIMIZATION OF THE Ω-3 EXTRACTION AS A FUNCTIONAL FOOD FROM FLAXSEED

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HASSAN ZADEH A.; SAHARI M.A.; BARZEGAR M.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION Year:2008 | Volume:59 | Issue:6 Page(s): 526-534

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Information Journal Paper

Title

OPTIMIZATION OF THE Ω-3 EXTRACTION AS A FUNCTIONAL FOOD FROM FLAXSEED

Author(s)

HASSAN ZADEH A. | SAHARI M.A. | BARZEGAR M. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

POSSIBILITY OF THE FUNCTIONAL OIL PRODUCTION FROM FLAX (ω-3) AND SAFFLOWER (ω-6) SEEDS AND EVALUATION OF ITS PHYSICO-CHEMICAL PROPERTIES DURING 4 MONTHS STORAGE

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APA: Copy

HASSAN ZADEH, A., SAHARI, M.A., & BARZEGAR, M.. (2008). OPTIMIZATION OF THE Ω-3 EXTRACTION AS A FUNCTIONAL FOOD FROM FLAXSEED. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, 59(6), 526-534. SID. https://sid.ir/paper/610714/en

Vancouver: Copy

HASSAN ZADEH A., SAHARI M.A., BARZEGAR M.. OPTIMIZATION OF THE Ω-3 EXTRACTION AS A FUNCTIONAL FOOD FROM FLAXSEED. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION[Internet]. 2008;59(6):526-534. Available from: https://sid.ir/paper/610714/en

IEEE: Copy

A. HASSAN ZADEH, M.A. SAHARI, and M. BARZEGAR, “OPTIMIZATION OF THE Ω-3 EXTRACTION AS A FUNCTIONAL FOOD FROM FLAXSEED,” INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, vol. 59, no. 6, pp. 526–534, 2008, [Online]. Available: https://sid.ir/paper/610714/en

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