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- Q97560859 description "artículu científicu espublizáu en xunetu de 2020" @default.
- Q97560859 description "scientific article published on 09 July 2020" @default.
- Q97560859 description "wetenschappelijk artikel" @default.
- Q97560859 description "наукова стаття, опублікована 9 липня 2020" @default.
- Q97560859 name "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 name "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 type Item @default.
- Q97560859 label "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 label "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 prefLabel "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 prefLabel "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 P1433 Q97560859-D325A1A7-8265-4BE2-93FE-063D2EA84F8B @default.
- Q97560859 P1476 Q97560859-2E119129-8842-4C15-8A81-BAC07D5544D7 @default.
- Q97560859 P2093 Q97560859-2158B640-55FB-49D9-84BE-A7B0B625FFC8 @default.
- Q97560859 P2093 Q97560859-58C16525-20FC-4988-8DE3-AFCA98D2319D @default.
- Q97560859 P2093 Q97560859-76F9FDD4-4309-4728-93B5-109C3134914F @default.
- Q97560859 P2093 Q97560859-7D53B57F-EC45-465A-82E5-DD58BC2614D7 @default.
- Q97560859 P2093 Q97560859-C9348538-3516-4A6B-899B-8531823C4412 @default.
- Q97560859 P2093 Q97560859-DFD58FCF-BBAF-40B7-B8DD-0DD2B265CE0C @default.
- Q97560859 P304 Q97560859-5FA066E9-4ABA-4F32-8926-2F7C30EBC711 @default.
- Q97560859 P31 Q97560859-B45C096D-9525-4722-9055-E198B2EB748F @default.
- Q97560859 P356 Q97560859-18A570BD-C884-4FE5-B451-F5E9A4E2051F @default.
- Q97560859 P478 Q97560859-302B30BF-5801-443C-B17E-879C09A25FC2 @default.
- Q97560859 P577 Q97560859-32D3F3B1-32C2-48B0-BB12-30E39FBDC498 @default.
- Q97560859 P698 Q97560859-69C2E745-4CB0-478B-9D56-C093C18294A6 @default.
- Q97560859 P921 Q97560859-8C1201A1-9DB2-4934-A827-44C7EA81511A @default.
- Q97560859 P356 J.FOODCHEM.2020.127531 @default.
- Q97560859 P698 32679420 @default.
- Q97560859 P1433 Q3007875 @default.
- Q97560859 P1476 "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures" @default.
- Q97560859 P2093 "Elfadıl E Babiker" @default.
- Q97560859 P2093 "Fahad Y Al-Juhaimi" @default.
- Q97560859 P2093 "Ichsan Ulil Azmi" @default.
- Q97560859 P2093 "Isam A Mohamed Ahmed" @default.
- Q97560859 P2093 "Kashif Ghafoor" @default.
- Q97560859 P2093 "Mehmet Musa Özcan" @default.
- Q97560859 P304 "127531" @default.
- Q97560859 P31 Q13442814 @default.
- Q97560859 P356 "10.1016/J.FOODCHEM.2020.127531" @default.
- Q97560859 P478 "333" @default.
- Q97560859 P577 "2020-07-09T00:00:00Z" @default.
- Q97560859 P698 "32679420" @default.
- Q97560859 P921 Q1071585 @default.