Aline Paiva | SLACA | Galoá Proceedings

Department of Food and Experimental Nutrition - FCF - USP

Aline Paiva

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OXIDATION STABILITY OF BROWN AND YELLOW FLAXSEED PRODUCTS AVAILABLE AT THE MARKET
PAIVA, A.T ¹
KESSUANE, M.C.G ¹
CASTRO, I.A. ¹
¹ Department of Food and Experimental Nutrition - FCF - USP
vol. 2, 2015 -
36311

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster

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