Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes

By R. Ayerza. 2010

91 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/5b5b7647a04de37f67ed12282cb12429823baa9d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Esther Iglesias-Puig
2. M. Haros

In Plant Science

1. Esther Iglesias-Puig
2. M. Haros

Citations in the corpus

• Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) (2013, background): “The seed has 25–38 % oil, which has a high omega-3 and omega-6 content (mainly a-linolenic acid, 50–67 %, and linoleic acid, 17–27 %) in proper balance, of which it is a major plant source, making this ingredient a source of n - 3 fatty acids [3, 4].”