Chemical evaluation of some paprika ( Capsicum annuum L.) seed oils
Author:
Affiliation:
1. Max Rubner‐Institute, Federal Research Institute for Nutrition and Food, Münster, Germany
2. Department of Food Engineering, Faculty of Agriculture, University of Selcuk, Konya, Turkey
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900036
Reference22 articles.
1. EXAMINATION OF HUNGARIAN PAPRIKA (CAPSICUM ANNUUM) SEED OILS
2. Characteristics and composition of different seed oils and flours
3. Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil
4. Virgin grape seed oil: Is it really a nutritional highlight?
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