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

AuthID
 P-00N-MD6
6
Author(s)
Santos, J
·
Alvarez Ortí, M
·
Sena Moreno, E
·
Rabadán, A
·
Pardo, JE
·
Document Type
Article
Year published
2018
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 98, Issue: 5, Pages: 1813-1820 (8)
Indexing
Wos®
Crossref®48
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28873230
Wos: WOS:000426735700020
Source Identifiers
ISSN: 0022-5142
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