Bioaccessibility of phenolic compounds and antioxidant capacity of chia (Salvia hispanica L.) seeds

Pellegrini M, Lucas-Gonzalez R, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Bioaccessibility of phenolic compounds and antioxidant capacity of chia (Salvia hispanica L.) seeds. Plant Foods for Human Nutrition. 73: 47-53. 2018. https://doi.org/10.1007/s11130-017-0649-7

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Profesora del Dpto. de Estadística, Matemáticas e Informática de la UMH

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