Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nuts
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/b10786-14
Reference1 articles.
1. Adhikari, P., Zhu, X. M., Gautam, A., Shin, J. A., and Hu, J. N. 2010. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chemistry 119:1332–8.
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