Figure 2. Percent enzymatic browning reaction inhibition by chia (Salvia hispanica L.) extracts

From

Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products

Michele Silveira Coelho, Myriam de las Mercedes Salas-Mellado

Journal of Food and Nutrition Research. 2014, 2(5), 263-269 doi:10.12691/jfnr-2-5-9