Sensory and Physico‐Chemical Properties of Cold Press‐Produced Tomato (<i>Lycopersicon esculentum</i> L.) Seed Oils
Crossref DOI link: https://doi.org/10.1007/s11746-015-2648-x
Published Online: 2015-04-18
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yilmaz, Emin
Aydeniz, Buket
Güneşer, Onur
Arsunar, Emel Sevgi
Version of Record valid from 2015-04-18