The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
Crossref DOI link: https://doi.org/10.1007/s13197-017-2947-3
Published Online: 2017-11-08
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Özcan, Mehmet Musa
Juhaimi, Fahad Al
Uslu, Nurhan
License valid from 2017-11-08