α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures-Reference-Cited by-同舟云学术

α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures

Published:2022-03 Issue: Volume:371 Page:131194
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vigor Claire,Züllig Thomas,Eichmann Thomas O.,Oger Camille,Zhou Bingqing,Rechberger Gerald N.,Hilsberg Lucas,Trötzmüller Martin,Pellegrino Roberto M.,Alabed Husam B.R.,Hartler Jürgen,Wolinski Heimo,Galano Jean-Marie,Durand Thierry,Spener Friedrich

Funder

Karl-Franzens-Universität Graz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Simple method for separation of milligram quantities protochlorophyll A from seed oils in extracts of whole pumpkin seed;Ellsworth;Analytical Biochemistry,1971

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