Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds
Keywords: هسته; Carbonyl value; Fatty acid distribution; Kernels; Microwave roasting; Oxidative stability; Pumpkin (Cucurbita spp.) seeds; Triacylglycerols; Tocopherols