Macro‐ and microelements in pumpkin seed oils: Effect of processing, crop season, and country of origin
Author:
Affiliation:
1. Bioinstitut d.o.o. Čakovec Croatia
2. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
3. Faculty of Organization and Informatics University of Zagreb Varaždin Croatia
Funder
Sveučilište u Zagrebu
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.995
Reference36 articles.
1. Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils
2. Heavy Metal Accumulation and Distribution in Oil Crops
3. Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden
4. Suitability of elemental fingerprinting for assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil
5. Mineral composition of oil-free seeds of Brassica napus, B. rapa and B. juncea as affected by location and year
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