Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds
- 10 October 2005
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 19 (4) , 330-339
- https://doi.org/10.1016/j.jfca.2004.10.004
Abstract
No abstract availableKeywords
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