Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)

Barbara Siegmund; Michael Murkovic

Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)

Publikation: Beitrag in einer Fachzeitschrift › Artikel › Begutachtung

Originalsprache	englisch
Seiten (von - bis)	367-374
Fachzeitschrift	Food Chemistry
Jahrgang	84
Ausgabenummer	3
Publikationsstatus	Veröffentlicht - 2004

Gaschromatographie und sensorische Analyse
Hager, S., Leitner, E., Haar, N., Koraimann, C., Siegmund, B. & Spenger, E.
1/01/98 → …
Projekt: Arbeitsgebiet

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@article{c02ef34a279d4264b34564e6b7d6bf66,

title = "Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)",

author = "Barbara Siegmund and Michael Murkovic",

year = "2004",

language = "English",

volume = "84",

pages = "367--374",

journal = "Food Chemistry",

issn = "1873-7072",

publisher = "Elsevier Limited",

number = "3",

}

Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)

Projekte

Gaschromatographie und sensorische Analyse

Dieses zitieren