Contribution of tocopherols and squalene to the oxidative stability of cold‐pressed pumkin seed oil ( Cucurbita pepo L.)
Author:
Affiliation:
1. Laboratory of Food Chemistry and TechnologySchool of ChemistryAristotle University of ThessalonikiThessalonikiGreece
2. Department of ChemistryFaculty of Sciences and MathematicsUniversity of NisNisSerbia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500261
Reference26 articles.
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2. A review on pharmacological activities and utilization technologies of pumpkin;Fu C.;Plant Foods Hum. Nutr.,2006
3. Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars
4. Production technology and characteristics of Styrian pumpkin seed oil
5. Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils
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