Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)

Grasas y Aceites

Volumn 57, Issue 4, 2006, Pages 409-414

  François, Gemrot ^a   Nathalie, Barouh ^a   Jean Pierre, Vieu ^b   Daniel, Pioch ^a   Didier, Montet ^a  

^a CIRAD   (France)

^b Exploitation Agricole les Fleurs de Jaussely ^*

Author keywords

Cucurbita pepo; Gourd; Roasting; Tocopherol; Vitamin E

Indexed keywords

CUCURBITA PEPO; GOURD; ROASTING; TOCOPHEROL; VITAMIN-E;

FOOD TECHNOLOGY;

CITRULLUS COLOCYNTHIS; CUCURBITA; CUCURBITA PEPO;

EID: 33847765822     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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