Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits.

Moghbeli S, Heidari-Dalfard F, Assadpour E, Shojaa-Fard MM, Jafari SM

DOI: 10.1002/fsn3.72479
Published: 2026 Nov
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.1002/fsn3.72479,
  title = {Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits.},
  author = {Moghbeli S and Heidari-Dalfard F and Assadpour E and Shojaa-Fard MM and Jafari SM},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72479},
  url = {https://doi.org/10.1002/fsn3.72479}
}

RIS

TY  - JOUR
TI  - Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits.
AU  - Moghbeli S
AU  - Heidari-Dalfard F
AU  - Assadpour E
AU  - Shojaa-Fard MM
AU  - Jafari SM
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72479
UR  - https://doi.org/10.1002/fsn3.72479
ER  -

APA

S, M., F, H., E, A., MM, S., & SM, J. (2026). Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits.. Food science & nutrition. https://doi.org/10.1002/fsn3.72479

Source records

pubmed · retrieved 2026-11-10T09:10:49.729Z