The effect of roasting on the chemical composition and oxidative stability of pumpkin oil

European Journal of Lipid Science and Technology

Volumn 114, Issue 5, 2012, Pages 568-574

  Vujasinovic, Vesna ^a   Djilas, Sonja ^b   Dimic, Etelka ^b   Basic, Zorica ^c   Radocaj, Olga ^b  

^a College of Professional Studies in Business Management and Communication ^*  (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c UNIVERSITY OF DEFENCE   (Serbia)

Author keywords

Chemical compositon; Oxidative stability; Pumpkin seed oil; Roasting

Indexed keywords

EID: 84861109560     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100158     Document Type: Article

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