Oil content, stability and fatty acid composition of the main varieties of Catalonian Hazelnuts (Corylus avellana L.)
- 2 October 2003
- journal article
- Published by Elsevier
- Vol. 48 (3) , 237-241
- https://doi.org/10.1016/0308-8146(93)90133-z
Abstract
No abstract availableKeywords
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