α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures
Vigor, Claire, Züllig, Thomas, Eichmann, Thomas O., Oger, Camille, Zhou, Bingqing, Rechberger, Gerald N., Hilsberg, Lucas, Trötzmüller, Martin, Pellegrino, Roberto M., Alabed, Husam B.R., Hartler, Jürgen, Wolinski, Heimo, Galano, Jean-Marie, Durand, Thierry, Spener, Friedrich
Published in Food chemistry (01.03.2022)
Published in Food chemistry (01.03.2022)
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