Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

Industrial Crops and Products

Volumn 34, Issue 2, 2011, Pages 1366-1371

  Ayerza h, Ricardo ^a   Coates, Wayne ^a  

^a UNIVERSITY OF ARIZONA   (United States)

Author keywords

Linolenic fatty acid; Chia; Commercial fields; Fatty acid composition; Oil content; Omega 3; Origin; Salvia hispanica L.; Seeds

Indexed keywords

CHIA; COMMERCIAL FIELDS; FATTY ACID COMPOSITION; OIL CONTENTS; OMEGA-3; ORIGIN; SALVIA HISPANICA L.;

PALMITIC ACID; PLANTS (BOTANY); PROTEINS; SEED;

LINOLEIC ACID;

BIOCHEMICAL COMPOSITION; CIVILIZATION; COMMERCIAL SPECIES; ESSENTIAL OIL; FATTY ACID; FOOD CONSUMPTION; HEALTH IMPACT; HERB; NUTRIENT AVAILABILITY; PHYTOCHEMISTRY; PROTEIN; PUBLIC HEALTH; SEED PRODUCTION;

LAMIACEAE; SALVIA; SALVIA HISPANICA;

EID: 79960341252     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2010.12.007     Document Type: Article

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