학술논문
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes.
Document Type
Article
Author
Source
International Food Research Journal; 2016, Vol. 23 Issue 4, p1541-1551, 11p
Subject
Language
ISSN
19854668
Abstract
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