Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts

International Journal of Food Sciences and Nutrition - Tập 57 Số 3-4 - Trang 219-228 - 2006
Eileen Ryan1, Karen Galvin2, Tony O’Connor2, Anita R. Maguire3, Nora M. O’Brien2
1Department of Food and Nutritional Sciences, University College, Cork, Ireland
2Department of Food and Nutritional Sciences
3Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland

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