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Hence, this study aimed to judge the effect of genetic characteristics and cultivation web sites in the substance top features of seed dishes deriving from two flaxseed types (Sideral and Buenos Aires) and a camelina cultivar (Italia), cultivated in Central and Northern Italy (Pisa and Bologna). The content of total phenols and flavonoids, seed oil, proteins and efas happen examined, with the chemical profiles of flaxseed and camelina dishes
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