Changes of chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil: Part I: non-volatile compounds

Michael Murkovic

Changes of chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil: Part I: non-volatile compounds

Institute of Biochemistry (6480)

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	367-374
Journal	Food Chemistry
Volume	84
Publication status	Published - 2004

Cite this

@article{f9b056e8fabb47479423fee4538c3dc4,

title = "Changes of chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil: Part I: non-volatile compounds",

author = "Michael Murkovic",

year = "2004",

language = "English",

volume = "84",

pages = "367--374",

journal = "Food Chemistry",

issn = "1873-7072",

publisher = "Elsevier Limited",

}