Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Passiflora tripartita var. mollissima) Seed Oil Obtained by Expeller Pressing.
- DOI
- 10.3390/foods15173092
- Published
- 2026 Aug 31
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173092,
title = {Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Passiflora tripartita var. mollissima) Seed Oil Obtained by Expeller Pressing.},
author = {López Arisaca LC and Vílchez-Perales C},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173092},
url = {https://doi.org/10.3390/foods15173092}
}RIS
TY - JOUR TI - Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Passiflora tripartita var. mollissima) Seed Oil Obtained by Expeller Pressing. AU - López Arisaca LC AU - Vílchez-Perales C PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173092 UR - https://doi.org/10.3390/foods15173092 ER -
APA
LC, L. A., & C, V. (2026). Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Passiflora tripartita var. mollissima) Seed Oil Obtained by Expeller Pressing.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173092
Source records
- pubmed · retrieved 2026-09-25T22:08:30.848Z