Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures.
- DOI
- 10.1002/fsn3.72270
- Published
- 2026 Aug
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72270,
title = {Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures.},
author = {Mohamed Ahmed IA and Babiker EE and Özcan MM and Mohammed BM and Uslu N and Younis M and AlJuhaimi F and Ghafoor K},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72270},
url = {https://doi.org/10.1002/fsn3.72270}
}RIS
TY - JOUR TI - Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures. AU - Mohamed Ahmed IA AU - Babiker EE AU - Özcan MM AU - Mohammed BM AU - Uslu N AU - Younis M AU - AlJuhaimi F AU - Ghafoor K PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72270 UR - https://doi.org/10.1002/fsn3.72270 ER -
APA
IA, M. A., EE, B., MM, Ö., BM, M., N, U., M, Y., F, A., & K, G. (2026). Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures.. Food science & nutrition. https://doi.org/10.1002/fsn3.72270
Source records
- pubmed · retrieved 2026-09-26T21:11:17.020Z