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Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils

Crossref DOI link: https://doi.org/10.1007/s13197-020-04739-1

Published Online: 2020-08-19

Published Print: 2021-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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