Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)
- 1 February 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 84 (3) , 367-374
- https://doi.org/10.1016/s0308-8146(03)00241-3
Abstract
No abstract availableKeywords
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