Grasas y Aceites, Vol 65, No 1 (2014)
Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity
https://doi.org/10.3989/gya.074913
S. Azhari
State Key Laboratory of Food Science and Technology, Jiangnan University - Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, China
Y. S. Xu
State Key Laboratory of Food Science and Technology, Jiangnan University, China
Q. X. Jiang
State Key Laboratory of Food Science and Technology, Jiangnan University, China
W. S. Xia
State Key Laboratory of Food Science and Technology, Jiangnan University, China
Abstract
Keywords
References
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