Cite
HARVARD Citation
Farooq, A. et al. (2023). Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes. Food chemistry. p. . [Online].
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Farooq, A. et al. (2023). Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes. Food chemistry. p. . [Online].