The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

标题
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 243, Issue -, Pages 414-419
出版商
Elsevier BV
发表日期
2017-09-21
DOI
10.1016/j.foodchem.2017.09.100

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