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The effect of roasting on the chemical composition and oxid..:
Vujasinovic, Vesna
;
Djilas, Sonja
;
Dimic, Etelka
..
European Journal of Lipid Science and Technology. 114 (2012) 5 - p. 568-574 , 2012
Link:
https://doi.org/10.1002/ejlt.201100158
RT Journal T1
The effect of roasting on the chemical composition and oxidative stability of pumpkin oil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.201100158&Exemplar=1&LAN=DE A1 Vujasinovic, Vesna A1 Djilas, Sonja A1 Dimic, Etelka A1 Basic, Zorica A1 Radocaj, Olga PB Wiley YR 2012 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 114 IS 5 SP 568 OP 574 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.201100158 DO https://doi.org/10.1002/ejlt.201100158 SF ELIB - SuUB Bremen
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