Changes in the composition of pumpkin seeds (<em>Cucurbita moschata</em>) during development and maturation-Reference-Cited by-同舟云学术

Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation

Published:2015-01-22 Issue:1 Volume:66 Page:e058
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Petkova Zh. Y.,Antova G. A.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Reference18 articles.

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2. Nutritive value of some Cucurbitaceae oilseeds from different regions in Cameroon.;Achu;Afr J Biotechnol,2005

3. Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils

4. AOAC. 1995. Association of Official Analytical Chemists, Method. Washington, DC. 16th edition.

5. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo Subsp. Pepo Var. Styriaka) grown in Iran.;Ardabili;J Agr Sci Tech,2011

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