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Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.
Int J Environ Res Public Health. 2023 Mar 14;20(6):5114. doi: 10.3390/ijerph20065114.
Int J Environ Res Public Health. 2023.
PMID: 36982021
Free PMC article.
Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.).
Mesías M, Gómez P, Olombrada E, Morales FJ.
Mesías M, et al. Among authors: olombrada e.
Food Chem. 2023 Feb 1;401:134169. doi: 10.1016/j.foodchem.2022.134169. Epub 2022 Sep 9.
Food Chem. 2023.
PMID: 36099830
Free article.
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