Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
Crossref DOI link: https://doi.org/10.1007/s13197-017-2921-0
Published Online: 2017-10-26
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Juhaimi, Fahad Al
Özcan, Mehmet Musa
Uslu, Nurhan
Doğu, Süleyman
License valid from 2017-10-26