Use of Pine Nut Resources in Food Technology as One of the Steps of Sustainable Forestry
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Springer International Publishing
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https://link.springer.com/content/pdf/10.1007/978-3-030-91402-8_68
Reference11 articles.
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2. Kemerli-Kalbaran, T., Ozdemir, M.: Multi-response optimization of oil extraction from pine nut (Pinus pinea L.) by response surface methodology: Extraction efficiency, physicochemical properties and antioxidant activity. LWT 103, 34–43 (2019). https://doi.org/10.1016/j.lwt.2018.12.067
3. Khamagaeva, I.S., Zambalova, N.A., Tsyzhipova, A.V., Bubeev, A.T.: The development of a biologically active additive to reduce the blood cholesterol level. E3S Web Conf. 161, 01093 (2020). https://doi.org/10.1051/e3sconf/202016101093
4. Lisin, P.A., Musina, O.N.: An approach to the choice of alternatives of the optimized formulations. Foods Raw Mater. 3(2), 65–73 (2015). https://doi.org/10.12737/13120
5. Xie, K., Miles, E.A., Caldera, P.C.: A review of the potential health benefits of pine nut oil and its characteristic fatty acid pinolenic acid. J. Funct. Foods 23, 464–473 (2016). https://doi.org/10.1016/j.jff.2016.03.003
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