The effect of roasting on the chemical composition and oxidative stability of pumpkin oil

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Naziv:	The effect of roasting on the chemical composition and oxidative stability of pumpkin oil
Autori:	Vujasinovic, Vesna ; Djilas, Sonja ; Dimic, Etelka ; Basić, Zorica ; Radocaj, Olga
Godina:	2012
Publikacija:	European Journal of Lipid Science and Technology
ISSN:	1438-7697 European Journal of Lipid Science and Technology Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	vol. 114 br. 5 str. 568-574
DOI:	10.1002/ejlt.201100158
WoS-ID:	000304090100013
Scopus-ID:	2-s2.0-84861109560
URI:	https://enauka.gov.rs/handle/123456789/529441 https://open.uns.ac.rs/handle/123456789/11796 https://www.cris.uns.ac.rs/record.jsf?recordId=89852&source=eNauka&language=en https://open.uns.ac.rs/handle/123456789/30122
Izvor metapodataka:	Migracija
M-kategorija:	21M21 - Vodeći međunarodni časopis kategorije M21

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