Effects of Different Processing Treatments on Almond (Prunus Dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

AuthID
 P-00T-2NQ
8
Author(s)
Meyer, AS
·
Afonso, S
·
Sequeira, A
·
Document Type
Article
Year published
2020
Published
in PLANTS-BASEL, ISSN: 2223-7747
Volume: 9, Issue: 11, Pages: 1-18 (18)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85096488882
Wos: WOS:000593734900001
Source Identifiers
ISSN: 2223-7747
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