CHEMICAL EXAMINATION OF PUMPKIN SEED.
نویسندگان
چکیده
منابع مشابه
Food allergy to pumpkin seed.
Pumpkin (Cucurbita maxima) belongs to the Cucurbitaceae family. Its seeds contain large quantities of proteins (35%) and unsaturated fatty acids (50%, mainly linoleic acid and oleic acid), tocopherols, and phytosterols. The seeds are usually consumed toasted as an appetiser, in salads, or as an additive to bread. The flour obtained by grinding the seeds is mixed with water and used as bait by f...
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ژورنال
عنوان ژورنال: Journal of the American Chemical Society
سال: 1910
ISSN: 0002-7863,1520-5126
DOI: 10.1021/ja01921a009