Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food
By Loreto A. Muñoz, Á. Cobos, O. Díaz, J. Aguilera. 2013
273 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/5205cb32b67df879d8ecfc56d62d1662d1bdc651
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- Rocco Bochicchio
- M. Caruso
- F. Guzzo
- Mariana Amato
- Rosanna Labella
- M. Commisso
- F. Galgano
- F. Favati
Citations in the corpus
- Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy (2015, background): “Furthermore, Chia is an important source of vitamins and minerals: it is a good source of B vitamins, calcium, phosphorus and potassium [12].”