Cite
HARVARD Citation
Fu, M. et al. (2016). Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. Lebensmittel-Wissenschaft + Technologie =. pp. 1126-1132. [Online].
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Fu, M. et al. (2016). Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. Lebensmittel-Wissenschaft + Technologie =. pp. 1126-1132. [Online].