Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses
Publication date
09/2020Metadata
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EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) 2020 , ' Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses ' , EFSA Journal , vol. 18 , no. 9 , e06243 . https://doi.org/10.2903/j.efsa.2020.6243
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This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/