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Preheating detoxification of flaxseed and its impact on the quality of flaxseed
  
DOI：10.19902/j.cnki.zgyz.1003-7969.240363
KeyWord:flaxseed  detoxification  polyphenol  color  stability  accelerated storage
FundProject:Dalian Science and Technology Innovation Fund Project (2022JJ11CG008)
Author NameAffiliation
ZHOU Junzhuo, CHU Pengfei, DONG Guimei, PEI Xuechen, HUANG Jiaqian, ZHENG Rui, YIN Fawen, ZHOU Dayong （SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China） 
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