Selected Uncommon Legumes as a Source of Essential Fatty Acids, Tocopherols, Tocotrienols, Sterols, Carotenoids, and Squalene
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-018-0706-x.pdf
Reference35 articles.
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3. Imbs AB, Pham LQ (1995) Lipid composition of ten edible seed species from North Vietnam. J Am Oil Chem Soc 72:957–961
4. Colussi G, Catena C, Novello M, Bertin N, Sechi L (2017) Impact of omega-3 polyunsaturated fatty acids on vascular function and blood pressure: relevance for cardiovascular outcomes. Nutr Metab Cardiovasc Dis 27:191–200
5. Moreau RA, Nyström L, Whitaker BD, Winkler-Moser JK, Baer DJ, Gebauer SK, Hicks KB (2018) Phytosterols and their derivatives: structural diversity, distribution, metabolism, analysis, and health-promoting uses. Prog Lipid Res 70:35–61
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