학술논문
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
Document Type
Article
Author
Source
In: Journal of Food Measurement and Characterization . (Journal of Food Measurement and Characterization, January 2024, 18(1):464-473)
Subject
Language
English
ISSN
21934134
21934126
21934126