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Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils

Marianna Raczyk1, Aleksander Siger1, Elżbieta Radziejewska-Kubzdela1

  • 1Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland.

Acta Scientiarum Polonorum. Technologia Alimentaria
|October 23, 2017
PubMed
Abstract

Keywords:
carotenoidsfatty acidpumpkin seed oilroastingsterolstocopherols

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