Monitoring hydroperoxides formation as a measure of predicting walnut oxidative stability

  • H. Hosseini, M. Ghorbani, A. Mahoonak, Y. Maghsoudlou
  • Acta Alimentaria, September 2014, Akademiai Kiado
  • DOI: 10.1556/aalim.43.2014.3.7

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http://dx.doi.org/10.1556/aalim.43.2014.3.7

The following have contributed to this page: Professor Yahya Maghsoudlou