Article Versions Notes

Hassanein MMM, Abdel-Razek AG, Afifi SM, Qian Y, Radziejewska-Kubzdela E, Siger A, Rudzińska M, Abo-Elwafa GA, Grygier A. Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability. Molecules. 2022; 27(23):8526. https://doi.org/10.3390/molecules27238526

Hassanein, Minar Mahmoud M., Adel Gabr Abdel-Razek, Sherine Mohammed Afifi, Ying Qian, Elżbieta Radziejewska-Kubzdela, Aleksander Siger, Magdalena Rudzińska, Ghada Ahmed Abo-Elwafa, and Anna Grygier. 2022. "Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability" Molecules 27, no. 23: 8526. https://doi.org/10.3390/molecules27238526

Hassanein, M. M. M., Abdel-Razek, A. G., Afifi, S. M., Qian, Y., Radziejewska-Kubzdela, E., Siger, A., Rudzińska, M., Abo-Elwafa, G. A., & Grygier, A. (2022). Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability. Molecules, 27(23), 8526. https://doi.org/10.3390/molecules27238526