Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols
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ID: 102558
2019
| Reference Key |
pycia2019impactmolecules
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|---|---|
| Authors | Pycia, K. |
| Journal | molecules |
| Year | 2019 |
| DOI | 10.3390/molecules24162936 |
| URL | |
| Keywords | Keywords not found |
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