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Tang ZX, Shi LE, Wang XM, Dai GW, Cheng LA, Wan ZX, He H, Wu Q, Wang YB, Jin XY, Ying RF, Huang LH. Whole Flaxseed-based Products and Their Health Benefits. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Lu-E Shi
- School of Life and Environmental Sciences, Hangzhou Normal University
| | - Xiao-Min Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Guo-Wei Dai
- Department of Culinary Art, Tourism College of Zhejiang
| | - Li-An Cheng
- Department of Culinary Art, Tourism College of Zhejiang
| | | | - Hong He
- Department of Culinary Art, Tourism College of Zhejiang
| | - Qiang Wu
- Department of Culinary Art, Tourism College of Zhejiang
| | - Yu-Bao Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Xiao-Yang Jin
- Department of Culinary Art, Tourism College of Zhejiang
| | - Rui-Feng Ying
- College of Light Industry Science and Engineering, Nanjing Forestry University
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