Effect of Roasting Conditions on the Composition and Antioxidant Properties of Defatted Walnut Flour

AuthID
 P-00N-MD6
6
Author(s)
Alvarez Orti, M
·
Rabadan, A
·
Pardo, JE
·
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 98, Número: 5, Páginas: 1813-1820 (8)
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Publication Identifiers
Wos: WOS:000426735700020
Source Identifiers
ISSN: 0022-5142
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