Cite
HARVARD Citation
Tavakoli, J. et al. (2018). Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil. Food research international. pp. 378-384. [Online].
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Tavakoli, J. et al. (2018). Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil. Food research international. pp. 378-384. [Online].