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Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity

Article ID Journal Published Year Pages File Type
7619639 Journal of Food Composition and Analysis 2018 26 Pages PDF
Keywords
DPPHBHT2,2-diphenyl-1-picrylhydrazylAcid valueSaponification valuePeroxide valueIodine valueFood analysisFood compositionTocopherolsPumpkin seed oilAntiradical activityPhenolicsbutylated hydroxytolueneRoasting
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity
Authors
Tanja Potočnik, Magda Rak Cizej, Iztok Jože Košir,
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Journal
Journal of Food Composition and Analysis
Journal: Journal of Food Composition and Analysis
Related Categories
DPPH
BHT
2,2-diphenyl-1-picrylhydrazyl
Acid value
Saponification value
Peroxide value
Iodine value
Food analysis
Food composition
Tocopherols
Pumpkin seed oil
Antiradical activity
Phenolics
butylated hydroxytoluene
Roasting
Analytical Chemistry
Chemistry (General)
Electrochemistry
Inorganic Chemistry
Organic Chemistry
Physical and Theoretical Chemistry
Spectroscopy
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