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Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimum L.)
(Wiley on behalf of the Institute of Food Science and Technology, 2020-12-25)
The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g¯¹) and ...