Effect of Extraction Techniques and Low‐Temperature Fractionation on the Fatty Acid Composition, Bioactive, and Antioxidant Activity of Chia Seed Oil

Arun Kumar Shakya, Navdeep Jindal, Charanjit S. Riar

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DOI: 10.1002/lipd.70081
Published: 2026-08-17
Container: Lipids
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/lipd.70081,
  title = {Effect of Extraction Techniques and Low‐Temperature Fractionation on the Fatty Acid Composition, Bioactive, and Antioxidant Activity of Chia Seed Oil},
  author = {Arun Kumar Shakya and Navdeep Jindal and Charanjit S. Riar},
  year = {2026},
  journal = {Lipids},
  doi = {10.1002/lipd.70081},
  url = {https://doi.org/10.1002/lipd.70081}
}

RIS

TY  - JOUR
TI  - Effect of Extraction Techniques and Low‐Temperature Fractionation on the Fatty Acid Composition, Bioactive, and Antioxidant Activity of Chia Seed Oil
AU  - Arun Kumar Shakya
AU  - Navdeep Jindal
AU  - Charanjit S. Riar
PY  - 2026
JO  - Lipids
DO  - 10.1002/lipd.70081
UR  - https://doi.org/10.1002/lipd.70081
ER  -

APA

Shakya, A. K., Jindal, N., & Riar, C. S. (2026). Effect of Extraction Techniques and Low‐Temperature Fractionation on the Fatty Acid Composition, Bioactive, and Antioxidant Activity of Chia Seed Oil. Lipids. https://doi.org/10.1002/lipd.70081

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crossref · retrieved 2026-11-05T04:28:28.729Z